|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pooled eggs over shrimp sauce and BBQ sauce in the bottom of the prep cooler. CDI (corrected during inspection) Pooled eggs moved to bottom of cooler. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice at 124F in the warmer. CDI by reheating in the wok to 167F. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
L3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers unlabeled on the cook line. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed red sanitizer bucket on the floor at he cook line. |