|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of sauce being made, sauce containers were stored directly on floor. EHS coached PIC about keeping food containers off of the floor during all stages of prep. -CDI- PIC lifted containers off of the floor. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a metal bowl being used as a scoop for rice. Ensure that scoops have handles and ensure that handle of scoops are not in direct contact with food. -CDI- food employee removed bowl from rice bin. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed 3 clean metal bowls stacked together wet. Ensure that all drying equipment is not stacked until air drying process is complete. -CDI- PIC adjusted bowls so that they were no longer wet stacked. |