|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(F) PIC is not actively monitoring that all food is safely stored and ready to eat food is protected from contamination by raw food as evidenced by multiple repeat storage order violations. PIC shall ensure that employees are placing food into appropriate storage locations that prevent adulteration and prevent contamination. CDI, education on storing raw food safely to prevent the contamination of ready to eat food. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) Employee beverages stored in the handwashing sink basin. A handwashing sink may not be used for purposes other than handwashing Pf. CDI, drinks removed. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Raw beef stored above cooked noodles in the walk in the bottom of the prep table. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI, items moved. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Precooked chicken prepared yesterday holding in the walk in cooler 51F. Garlic in oil mixture prepared in the facility holding at 68F in the bottom of the prep table. Per PIC, the items were held out of temperature control during lunch for 1 hour before returning the items to their coolers at 1pm. Maintain TCS foods in cold holding at 41F or less. -P CDI, food moved to the freezer to cool down. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Working containers of sugar and MSG not labeled. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Wiping used for wiping down food prep surfaces stored in between uses on wok prep table. Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Grease and food debris buildup on the sides and backsplash on the wok and fryers and in between the equipment. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |