|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Observed raw beef stored over corn starch in make table today and raw beef stored over sauce in WIC. Rearranged during inspection so that the raw beef was below the RTE food. All raw animal meats must be stored below and/or seperate from all RTE foods.3-302.11 |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All dishes must be washed, rinsed, and sanitized if it is soiled. Observed PIC grab a soiled scoop off of the soiled 3 comp. sink today, wash in soiled water, and rinsed before going to scoop rice with this scoop. Scoop taken back to sink to be rewashed. 3 comp. sink set up today to correct.4-702.11Maintain sanitizer at 50-100ppm. Observed sanitizer in bucket today at <10ppm. Remade to correct.4-501.114 |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed eggrolls holding at <135F today on the line. Fresh made to replace these today. Hold all TCS foods hot at 135F or more. TILT/TPHC form given and gone over with PIC today as an option on this product.3-501.16 |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed fried chicken on the counter stored at >45F today- moved to fridge to quickly cool. Hold TCS foods cold at 45-41F or less.3-501.16 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed fried chicken in the WIC not date marked today. Date marked during inspection to correct.Date mark all TCS foods held >24 hours after being made.3-501.17 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean.dry good bins and floors under equipment and along walls. |