|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed that handsink near grill was blocked by a bag of onions, a bucket, and employee coats. CDI- Items were removed and put in designated spaces. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed sticker on the exterior of containers after cleaning process. The containers were stored stacked, so that the interior of other containers were contaminated. CDI- Stickers were removed from containers and taken back through the cleaning process.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold an mildew in the top interior of ice machine. VR- facilitiy has up to ten days to clean machine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a container of rice in walk-in cooler that had no temperature change in 20 minutes. Manager stated that the rice was cooked this morning. CDI- Rice was uncovered and allowed to further chill. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef in prep cooler at 47 F, shrimp in prep cooler at 44 F, calimari in prep cooler at 44 F, and scallops in prep cooler at 43 F. All items were placed in prep cooler this morning. CDI- All items were taken to walk-in cooler and allowed to chill. REPEAT. Half points taken do to temperature range. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling with a tight lid in walk-in cooler. CDI- Lid was removed from container. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open at start of inspection. An attempt was made to close the back door, however the door was jammed by a cardboard box. CDI- Door was closed. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed employee not wearing hair restraint while preparing food. CDI- hair restraint was placed on employee. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee coats that were hanging on rack that blocked a hand sink in kitchen area. CDI- Coast were removed. |