| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- P - REPEAT- Cold holding looked excellent today besides upper portions of TCS foods in the make line stacked above the fill line that read up to 44F. Maintain all TCS foods in cold holding at or below 41F. CDI- Discussed max fill line with employees and PIC. Half points taken for much improvement and replaced equipment. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking- Pf - Dates needed on items prepared a few days prior in the make tops. These items were pulled from dated containers in the walk in and need to have dates transferred onto them. Observed an incorrect date on a container of eggrolls in the 3 door tall reach in. Date mark all TCS foods that are ready-to-eat once opened from the commercial packaging, thawed, or prepared and held more than 24hrs. CDI- Dates placed on all items. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Food Storage Containers Identified with Common Name of Food- C - Labels needed on breading flour containers. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 40 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Effectiveness - Hair Restraints- C - Beard guards needed for all employees working in the kitchen that have facial hair. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 41 |
0.50 |
Wiping cloths: properly used & stored |
No |
No |
No |
Yes |
No |
3-304.14 Wiping Cloths, Use Limitations- C - REPEAT- Observed one wet wiping cloth at the vegetable prep sink, one sanitizer bucket that read less than 50ppm and another bucket that was mixed with detergent. Store in use wiping cloths in sanitizer (50-200ppm chlorine or 200-400ppm quat) between uses, not in detergent. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- C - REPEAT- Thank you for repairing all items from previous inspection. Repair flashing in first walk in freezer and remove all ice build up from floors and doors. Maintain all equipment in good repair.
4-205.10 Food Equipment, Certification and Classification- C - REPEAT- Thank you for removing all non-commercial items from previous inspection. Removal needed of homemade knife sharpener and strainer. There are still a few crates being used as shelving in dry storage area in the front. 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.
Half points taken for much improvement on both violations. |