|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee go in walk in unit to handle raw produce and change gloves to prep on line without washing hands. CDI hands washed. Repeat. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed raw produce stored above tea and beverages made in house. CDI items relocated. Repeat.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tofu and orange peels uncovered. CDI items covered. |
|
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 sliced tomatoes and egg rolls holding above 41F in prep top. CDI items moved to freezer for a quick chill. Only two items out for cold holding. Points reduced to half. If issue persists full points will be deducted and potential permit action may follow. |
|
21
|
3
|
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. Wontons, spare ribs, tofu, corn in container, and garlic/oil mixture not dated. CDI dates added.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed hot dogs from 2/26. CDI items discarded. Lo mein dated for today when it was prepped yesterday. CDI items relabeled. |