|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage being stored on a prep. table. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 compartment sink at ~50ppm quat concentration during active warewashing. CDI- concentration was increased using additional sanitizing tablets. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs in a flip top cooler and fish cake, kimchi, and bean sprouts, cold holding above 45F in a customer cold case (see temp. chart). CDI- eggs were transferred to a reach in cooler for cooling. The kimchi, bean sprouts, and fish cake were relocated to the walk in cooler for cooling. Instructed PIC to monitor cooler and discontinue use if it cannot maintain foods at 45F or lower. VR within 10 days. |
|
47
|
0.50
|
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. Observed debris on the clean equipment storage shelving above the 3 compartment sink and on the shelving in the walk in cooler. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leak at the one compartment prep. sink. |