|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried rice holding below 135F in rice warmer. PIC indicated that fried rice is cooked then cold sauce and veggies are added to the hot rice. CDI - Rice was reheated to 165F+. Suggeseted that sauce is added to rice in the wok and double checked with thermometer to to ensure rice is at least 135F when placed in the warmer. |
|
21
|
1.50
|
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 Chicken wings and lo mein noodles cooked yesterday with no date mark. All other items in facility are date marked. CDI - These items back dated. Date marking has greatly improved. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Spider webs behind cooking equipment at cook line. No live pests noted. Remove these and continue working with pest control service provider to eliminate and prevent pests. |
|
47
|
0.50
|
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. Heavy build up of food debris on faucet handles and spout at three comp sink. Clean these as they can be a major source of cross contamination. |