|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Observed employee handling cooked noodle with their bare hands upon arrival. CDI by instruction, noodle voluntarily discarded by PIC. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF- Observed no hand soap available at back handwashing sink. CDI, operator provided hand soap. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed hot water in wash vat at 93 degrees F. CDI, operator refilled detergent vat with hot water at 122 degrees F.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener stored as clean but soiled with dried food residue. CDI, can opener relocated for cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Observed chicken cooked to 162 degrees F. CDI, chicken placed back on grill to continue cooking. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed oyster sauce that was intended to be kept refrigerated after opening and 2 containers of cut cabbage held above 45 degrees F in flip top prep unit. Prep unit had ambient air temperature of 49 degrees F as indicated by thermocouple. CDI, operator instructed not to store TCS foods in unit until repair completed and TCS foods relocated to walk in coooler to rapidly cool. VR by 12/16 to ensure equipment repaired. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry spice ingredients not labeled by common name of ingredient. Repeat. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter surfaces and a wet cloth used to stabilize cutting board. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed flip top prep unit not holding required temperature for TCS foods. Repair.
4-501.12 Cutting Surfaces - C - Observed 1 cutting board with heavy scratches .
4-205.10 Food Equipment, Certification and Classification - C - Observed "household use" blender stored in kitchen. |