|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed a boba tea mixing container inside of the front kitchen hand sink. Observed missing soap at the front kitchen hand sink. Observed missing paper towels at the back kitchen hand sink. CDI - Babe mixer was removed, soap and paper towels were provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate open packages of raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables, while stored in a freezer. -P Observed open packages of raw chicken stored on top of ready-to-eat foods in the chest freezer. CDI - Items were removed. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed noodles, shrimp and cooked carrots being stored in containers with ice water. EHS recommends using a draining colander to store foods on ice. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados in the prep cooler with stickers still attached. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a utensil for scooping rice in 74 degrees water. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes. |