|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed kimchi, pork, and shrimp on 4 hour TPHC without start and end time labels. CDI- PIC voluntarily discarded items.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed chicken and rice noodles on 4 hours TPHC with a discard time of 2:18pm. Observed items still in use at 2:45pm. CDI- PIC voluntarily discarded. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on drying rack stacked together while still wet. CDI- PIC separated metal pans to promote air drying. REPEAT |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards on small prep unit and in front of steam table with deep grooves with black buildup. Resurface or replace. REPEAT |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of most of the equipment on cook line with moderate buildup of soils. Observed heavy black buildup on inside of walk in cooler door frame and caulking around 3 comp sink. Clean frequently to avoid accumulation of soils. -points not escalated due to different comment noted under this violation on last inspection- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed vinyl floor tiles throughout back portion of kitchen cracking and peeling. Repair. REPEAT
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. Observed floors throughout kitchen and prep area in need of deep cleaning due to black buildup and food debris, clean frequently behind cooking equipment. Observed food splatter on walls in multiple spots throughout kitchen. Clean thoroughly. REPEAT |