|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No handwashing sign posted at back handsink. CDI - Adhesive handwashing sign left with PIC to post at hand sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic tubs stored as clean with dried food debris. CDI - Sent to dish area for processing. Improvement from last inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lo mein noodles cooling in prep cooler with ambient air temp near 45F. CDI - Relocated walk in cooler for rapid cool down. Suggested cooking noodles the night before and cooling in walk in cooler overnight so they are ready for service the next day. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Plastic food tubs with a lot of wear and surfaces that are no linger smooth and easy to clean still in use. Replace as needed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handles of doors in kitchen, prep cooler door handles, faucet handles, and all other hand contact areas to eliminate build up and prevent cross contamination. |