|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Hand sinks may only be used for handwashing.-Pf: Observed PIC rinsing tongs and thermometers in hand sink. Hand sink are to be used for hand washing only. CDI- Items placed in 3 comp sink for proper cleaning. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P:
Observed wings on shelf 123F and sesame chicken. PIC stated wings were out for lunch rush and has to be dropped in fryer to 165F before going to customer. CDI-placed in walk in cooler |
|
22
|
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: Sesame chicken 58F on counter. PIC stated chicken was out for lunch rush. CDI- PIC placed in cooler. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed wings and sesame chicken out of temperature. PIC stated items were to be thrown away after 4 hours. Items were not labeled or marked. Rice was marked with cook time and discard time. CDI- PIC placed items in walk in cooler and told to label properly with documentations if being used on time. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label spices and working containers on cookline. |
|
49
|
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 debris on shelving in walk in cooler. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed stained ceiling tiles and hood filters needing to be cleaned. |