|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, chicken, red curry sauce, and noodles all above 41F. CDI- PIC voluntarily discarded the items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
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 pad Thai noodles and big noodles labeled for TPHC for 5-8PM. However, PIC only had bean sprouts on written TPHC form. CDI- PIC voluntarily discarded the items and added the items to the written procedure form. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed front doors open with front screen open and with holes. Observed small flies in the MFU. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - observed an employee preparing RTE foods while wearing a bracelet on the wrist. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed bucket of sanitizer stored on the floor with in use wiping cloths. CDI- PIC relocated item off the floor. |