|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed egg rolls being held below 135F in fryer baskets. PIC stated product prepared in small batches, held, then reheated per customer order. Product prepared between 12pm-1pm. CDI: Education provided and PIC placed items on TPHC. TPHC paperwork provided to facility and completed during inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed scoop, tongs, and metal insert pan lined with aluminum foil stored on counter next to fryers soiled with food debris and grease buildup. PIC stated items rotated and cleaned every 2-3 days. CDI: Education provided and PIC sent items to be W/R/S. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) 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.
Observed grease buildup on vent hoods. Observed buildup on walk-in cooler fan covers. |