|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw eggs in prep cooler stored over RTE food. CDI- eggs placed on bottom shelf of cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found portioned rice noodles from two days prior 67 F in holding equipment. CDI- Rice noodles voluntarily discarded. Found raw beef in prep top from overnight 47 F. Beef voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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: Found tub of white rice unlabeled in walk-in. Found Tom in prep cooler bottom not dated. Found pan of rice and portioned containers of rice in prep cooler not dated. Milk in refrigerator not date marked. CDI- all voluntarily discarded.
Found containers of tofu, napa, peas and carrots, in prep tops from over night not dated. All food requiring date marking that stays in prep coolers over night must be date marked. CDI- voluntarily discarded. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil at hibachi not labeled as to ingredients. Sugar on dry storage not labeled as to ingredients. Containers of white dry material at wok cart not labeled as to ingredients. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found box of cabbage heads on floor of walk-in cooler. Heads unboxed and placed on shelf with unwashed produce. Observed bottled drinks stored adjacent to handsink at front service station, exposed to splash from handwashing. Find alternate storage area for drinks or install splash guard at handsink. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: Observed tongs stored on oven handles during inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty and sticky build-up on surfaces in kitchen. |