|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Food Employees must wash their hands in a handwashing sink. Pf; Observed an employee washing their hands in the three compartment sink. The employee washing corrected and washed their hands in the hand sink before returning from work. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P; Observed pan of raw eggs stored on top of vegetables in the prep cooler. PIC relocated the eggs to a proper location. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P; Observed pans of chicken in the small cooler and walk in cooler holding above 41F degrees. PIC discarded the foods. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf; Cabbage, egg rolls, noodles, and chicken from the day before were observed not date marked in the walk in cooler. PIC provided date marks for the food. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. The back door has an opening at the bottom on the screen door, which was the only door closed. This in an easy entry for insects to get through. The main door was closed to seal the entrance. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 food and ingredients stored on top of old cardboard boxes. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Bowls, spoon, and scoop were stored inside of a container of cornstarch, flour, spices, and pork along the prep top with the handle, no handle, or the scoop down inside of the product. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Observed black household refrigerator being used to store sauces and other foods; household plastic containers and storage unit used for food storage & in the walk-in freezer. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program.
4-101.19 Nonfood-contact surfaces of equipment exposed to splash, spillage, or other food soiling or requiring frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Observed multiple rusting food racks/shelves in the back storage area. |