|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Cold hold leafy greens at 45F or below. Obsereved bok choy stored in reachin cooler at 56F. CDI by moving to walk-in cooler to rapid cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All TCS ready to eat foods stored in refrigeration for more than 24hrs. must be date marked with date prepared. Observed egg rolls and fried chicken stored in walk-in cooler (prepared > 24 hrs prior) without date marking. CDI by marking food with date prepared. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-Hair Restraints- Food employees must wear effective hair restraint. Observed employee working at grill without hair restraint. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- Clean utensils must be stored on clean surface. Do not store utensil in water unless water is 135F. Observed utensil stored in room temperature water. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability- Repair ceiling tiles in hallway as required on transitional permit. |