|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink behind front counter being used as a dump sink. Ice in bowl of sink. Also observed employee dump water from service pitcher in handsink. CDI- sink cleared, cleaned. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found noodles holding on counter 100 F. Noodles are p[ortioned and kept in refrigeration until portions are removed, placed to microwave to thaw, then held awaiting orders. Change procedure to remove portioned noodles from refrigeration upon customer orders. CDI- noodles on counter served immediately. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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: Found spring roll mix, that had been in freezer lacking dates removed from freezer. Observed cooked chicken and cooked dumplings in freezer not dated. CDI- discussion about how to handle frozen foods with respect to date marking. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs with handle down in spring roll mix. Other utensils with handles down or laying in food. |