|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Vietnamese buns reheated to 94F in steamer. PIC states that if the steamer containers are stacked higher, time should be adjusted to ensure all buns are hot. CDI - Timer set again and Vietnamese buns heated to over 165F before placing in hot holding. -1.5- |
|
21
|
3
|
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 Observed cooked beef broth that was frozen and thawed without date mark from earlier in the week. CDI - PIC placed date mark on these and stated normally Use First stickers placed on these foods to distinguish them. PIC advised of date marking requirement again. -3- REPEAT This is a full point deduction today. Repeated violation may result in permit action. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while preparing boba tea. -.5- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-202.112 Living or Sleeping Quarters, Separation - C Sleeping quarters shall be separated from food prep areas. Observed bunky mattress under prep table in direct contact with facility rice. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses, jackets and other personal items in direct contact with facility rice under prep table used for sleeping quarters during slow times. -0- |