|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed noodles, cooked chicken, and cabbage mix prepared last night and placed into the walk in cooler not dated at time of inspection. If items are held overnight and the intention is that they will be in the cooler longer than 24 hours, then the items must be date marked to indicate storage times.
CDI by PIC datemarking items for the day prior to inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a plastic spray bottle of degreaser not labelled at the time of inspection. Container was labelled by employee. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of chicken wings stored less than 6 inches off of the floor of the walk in cooler. Items were stacked on a nearby rack by PIC. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 tong handles stored in contact with ready to eat noodles in the walk in cooler, observed a scooping device stored with the handle inside the product of dry good breading, observed a handle-less bowl being used as a scooping device for soy sauce.
Utensils stored in food must be stored such that the handles of the utensil are not contacting the food product, which will reduce the contamination potential of hand contact with the product. Items were removed during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stacked on top of each other while wet. Containers must be allowed to air dry to prevent providing a moist environment for pathogenic organism growth. |