|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bowl in the hand sink by the prep sink. Removed bowl to allow for hand washing. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken spread on sheet pan above raw beef on sheet pan in walk-in freezer.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken stored above egg rolls in reach-in cooler.
Moved raw chicken below other foods.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed egg rolls in direct contact with cardboard box. Discontinue using cardboard as containers for egg rolls. They agreed to move to plastic/metal. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed egg rolls and different types of cooked chicken not date marked. Dated during the inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in a lidded plastic container in walk-in cooler. Removed lid to aid in cooling. Recommend moving away from cooling foods in plastic containers. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels on dry goods on cook line wearing off. Relabel. Label sauces in old soy sauce buckets in walk-in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed spatula and whisk broken and rusted. Discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed on containers throughout (e.g. dry storage bins and old soy sauce containers) and shelf liners. Observed caulk between prep sink and splash guard with mold buildup. Clean or recaulk. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored throughout walk-in cooler and kitchen. Designate one area for personal items. |