|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee using handsink to soak wiping cloth. CDI - Explained to employee that handsinks must ONLY be used for handwashing. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT. Observed some black buildup inside ice machine. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottles of ranch and spicy mayonaise sitting out at room temperature maintaining temperatures of 73F, and cooked noodles at 43F. CDI - Ranch and spicy mayo placed in freezer for quick cooling. Noodles taken to WIC for cooling. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in metal container of water at 63F. Also observed several scoops in dried goods (salt, sugar, flour) with handles submerged in the dried goods. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in freezer with heavy ice buildup on shelves, floor, and on packaged food. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed small leak under handsink in kitchen closest to the bubble tea area.
No signature needed due to COVID-19 guidelines. |