|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed ice and straw dumped in front handsink. CDI - Items removed from handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored above RTE tempura mix. CDI - Mix relocated to correct storage order. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi cold holding in expo flip top unit at 50F. Kimchi was in small plastic cups high stacked in top portion. CDI - Cups over fill line voluntarily discarded. Cups lower in flip top unit holding 41F and below.
REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Observed white towels in contact with raw shell eggs and washed vegetables. EHS recommended using parchment/deli paper to line containers for food storage. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth held on top of sanitizer bucket. Observed wet wiping cloth held in bucket of quat sanitizer <100 ppm. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving next to 2 door-reach in cooler with significant residue and build up in need of cleaning. Increase cleaning frequency or replace shelving. |