|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed food employee scoop portion of raw shell egg for fried rice and while moving product to wok, some of product dropped into metal insert pan of corn starch off of ladle. CDI: Education provided, storage order on spice cart rearranged, and food employee voluntarily discarded cornstarch. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed noodles being held above 41F on counter. PIC stated standard procedure is to remove product from reach-in portion of make table per customer order. CDI: Education provided and food employee placed product back into make table for cooling (39F). |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed various spices/seasonings/oils on spice cart with no labels. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no QAC test strips in facility at time of inspection. EHS will return within 10 days to verify facility obtained QAC test strips. VERIFICATION REQUIRED. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee coats stored with to-go bags and boxes. CDI: Food employees moved items to approved location. |