|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties- Employee health policy not in place and followed. PIC has been given health policy documents in chinese. CDI by instruction. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- Store employee beverages below work surfaces. Observed employee beverages stored on work surfaces. CDI by moving beverages. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision- Keep all handwash sinks supplied with hand drying device. Observed mens restroom hand sink without hand towels. CDI by adding towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Maintain all food contact equipment clean to sight and touch. Observed build-up in tea dispenser nozzle. CDI by cleaning and sanitizing. Observed microbial build-up in ice machine on ice deflector. CDI by cleaning and sanitizing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held TCS foods at 45 F or below. Observed flip-top prep cooler internal temperature of 52 F. Observed foods in cooler stored at 47-52 F (chicken, raw shrimp, raw beef, cooked shrimp) CDI by removing foods from cooler and placing in walk-in cooler (<2 hours). PIC has called for repair service. Do not use cooler until it is able to maintain temperatures < 45F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizer when not in use. Observed wet wiping cloths stored on food prep surfaces. |