|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Observation: Certified food protection manager was not present. |
|
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)
Observation: Several dishes still have food debris stuck on them after being washed, rinsed, and sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observation: Multiple cold hold foods in the prep cooler are holding above 41 F.
Examples: egg roll45, chicken 45, shrimp 43, peppers44. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf)
Observation: Chicken was cooling at room temp on prep tables. |
|
43
|
1
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Observation: Bowls were being used as scoops and stored in sugar and rice containers. |