|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination.
Observed fried wonton scooper dirty to sight and touch. CDI - brought to dish machine for a cleaning procedure. Advised to clean once a day. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed food employees are not date marking properly. EHS observed bulk items that are being cooked and stored in the freezer one day without a date label. The food employees pull that product to the reach in units where they are stored for a few days for service. CDI - educated to cook, freeze, and date label product in freezer. Date label the food that is brought to the reach in to keep date marking criteria organized. Labeled product accordingly. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser not labeled. CDI - labeled spray bottle. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed towel stored with spring rolls. CDI - removed towel from container. Educated that absorbant materials are not food contact surface. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. REPEAT VIOLATION. Observed dirty wash solution. CDI - drained solution. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor throughout kitchen. Advised to keep facility free from food debris. |