|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a large container of raw chicken stored on top of two buckets of sweet tea and lemonade. CDI- Chicken was removed from refrigerator and placed in walk-in cooler. Both contaners of tea and lemonade were discarded into the prep sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp, cut cabbage, and cooked noodles that were at 43F and above. CDI- Items in walk-in cooler were discarded into trash. Items in prep cooler were taken to walk-in cooler and allowed to chill. |
|
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 P Observed fried chicken and eggrolls that were cooked 2 days ago according to PIC. Items were not dated. CDI- Items were discarded into trash. REPEAT |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths that were not stored in sanitizing container in-between use. CDI- Wiping cloths were placed in sanitizing solution. REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease and food debris from exterior of refrigeration units in kitchen area. Clean gaskets on refrigeration units in kitchen area. REPEAT |
|
53
|
1
|
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 clean. Caution should be used to minimize food exposure. Clean splash from walls at can wash, behind prep stations, and equipment. Clean debris from corners, under equipment, and other hard-to-reach areas in kitchen. REPEAT |