|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab legs and mussels being held above 41F in make table across from wok. PIC stated product placed into unit @11:30am. Product overstacked. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling(40F). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed soap dispenser broken at hand sink. Facility currently using cup filled with soap. PIC stated new dispenser ordered and scheduled to arrive next week. Observed piping under pre-rinse sink at dish machine with plastic bag being used as “extension”. PIC stated end piece if piping disconnected. EHS recommended repair because unable to use plastic bag due to clean ability. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed washing then sanitizing at three compartment sink- no rinse step. CDI: Education provided. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on shelves in dry storage area. |