|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef, pork, cheese in WI and RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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. Observed kimchi in the RI without a date mark on it. CDI. PIC voluntarily discarded.
***All other food was well date marked. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees putting on jewelry while working with food in the prep area. Needs to remove when working with food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen with no hair restraint. Need to wear it when working with food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloth stored directly on prep table. CDI. PIC removed it to a sanitizer container. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in RI freezer at the kitchen area. Needs to be cleaned.
4-602.13 Nonfood Contact Surfaces - C. Also Observed build up around the shelving areas and cabinets. Needs to be cleaned constantly. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights out in the hood of the kitchen cookers. Needs to be replaced. |