|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) Staff member seen washing hands with quick rinse. Ensure to wash hands for at least 20 seconds.
2-301.14 When to Wash (P) Staff member seen turning the faucet off with bare hands. Ensure to use paper towel as a barrier. Wash hands when contaminated.
CDI PIC addressed handwashing issues with staff. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Bowl of raw chicken placed on cutting board used for chopping RTE foods. Visibly soiled wet wiping cloth laying on same cutting board. Immersion blenders hanging in can wash area. Maintain food contact surfaces to be clean and sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Multiple foods on the front serving line found to be below 135 degrees. Maintain TCS to be hot held at 135 degrees or higher. PIC turned heat setting up on bar with temperatures rising 20 degrees during inspection. VR on hot holding. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods (Pf) Lo mein cooling in large portions with Saran Wrap covering. Pan of cooling lo mein noodles in prep cooler top. Cool down foods in shallow pans, in smaller portions, and uncovered. Prep cooler tops are not effective in proper cooling. CDI Items placed in freezers to cool. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Containers of dry goods found unlabeled. Label all dry goods once removed from original packaging. Reseal open dry goods packages. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Personal speaker, hat, and phone sitting above food prep sink. Maintain the storage of personal belongings to be below food and food prep areas. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) One food handler wearing a bracelet. All food handlers are prohibited from wearing jewelry on hands and wrists with exception of plain band on finger.
2-402.11 Effectiveness - Hair Restraints (C) Two food handlers wearing hair nets ineffective with hair hanging out the bottom. Food handlers must wear hair restraints effectively. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Door handles of all equipment with buildup. Clean handles of equipment to prevent food residue buildup and possible cross contamination. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C); Discard any unused equipment, trash, etc cluttering the back, kitchen area, and freshoade side. Facility has an abundance of items stated to not be in use. |