|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Observed no documentation for employee health agreement for staff.
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed fried rice in cooler covered in plastic container at 63 degrees F, cooling process started around 10:00 am per manager.
3-501.15 Cooling Methods - PF
Corrected during inspection, moved to shallow metal pan let uncovered.
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 |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
Observed sugar not labeled, in bin not identified.
3-602.11 Food Labels - PF
Corrected during inspection.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Observed brush collecting food residue stored as clean. Observed dirty canopener, stored as clean. Observed utensil stored with storage items in drawer across from coffee maker.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Observed hot water in sink at 102.
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. |