|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink by 3 comp sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink next to 3 comp sink.
CDI - Soap and papertowels were provided. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few containers of rice in hot box below 135 F. The majority of the rice bowls were 135 F or above. CDI - Rice out of temperature was voluntarily discarded. Points not escalated due to improvement. REPEAT. |
|
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 egg mix and cheese cooling in prep unit and shrimp, beef, and squid cooling wrapped and in tightly packed containers in flip top and reach in units. CDI - Food was moved to cool in the WIC and unwrapped. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of glasses on the floor at the bar, underneath the 3-comp sink. |