|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed wontons being held above 41F in reach-in portion of make table. Product prepared 05/28/25. PIC stated product moved in and out of unit during lunch rush. CDI: Education provided and product cooled (40F). |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf
Observed no time stamps on noodles and cabbage being held using TPHC. PIC stated product removed from cold holding between 10:30am-10:45am. CDI: Education provided and PIC provided time stamp. REPEAT VIOLATION. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is non-TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop with handle on contact with product in bulk container. CDI: Scoop turned upright. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 fan covers in walk-in cooler soiled with buildup. REPEAT VIOLATION. |