|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee crack raw eggs and proceed to cook without completing a handwash. After handling raw foods and switching to another task, a handwash should be done. CDI- Employee was asked to stop and wash hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf
Observed food employee use bare hands to grab noodles for customer order. CDI- Noodles were voluntarily discarded. Also observed same employee cutting green peppers with bare hands. CDI- Green peppers were voluntarily discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed items stored as clean with food debris and sticky residue. CDI- Items were removed to be rewashed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat voilation-1.5 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed two containers of egg yolk inside of flip top holding above 41F. CDI- Items were voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat Violation, Full points-3- 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 dumplings and crab ragoons pulled from freezer yesterday with no pull date. CDI- Items were date marked. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat Violation-Full Points,1- 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
In flip top reach in observed employees food on top shelf above food for the facility. In walk in cooler observed employee food on middle rack, food for facility is above and below items. Suggested that facility use bottom shelves inside of units to store employee possessions, this will prevent contamination. |