10: 5-205.11 The handsink on the cook's line was blocked with several cooking utensils in the basin. PIC removed the equipment (Corrected).
16: 4-601.11 The deli slicer blade and the can opener blade were observed soiled with grime and debris. PIC instructed employee to clean and sanitize the equipment (Corrected).
47: 4-501.12 The cuting boards were observed heavily scratched and scorned. Re-surface or replace the equipment.
47: 4-402.12 The following needs to be re-sealed: 1) the handwashing sinks 2) the toilet in the employee bathroom 3) the 3-compartment sink.
49: 4-602.13 The following are in need of cleaning: 1) the exteriors of the deep fryerss 2) the exterior of the rib cooker 3) the exteriors of the rice cookers 4) the interiors of all refrigeration and freezer units. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
55: 6-501.12 The floors, walls, and ceiling are in need of cleaning. Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Wonton
35 °F
Cold Holding
Cooked Shrimp
40 °F
Cold Holding
Calamari
36 °F
Cold Holding
Egg Roll
40 °F
Cold Holding
White Rice
157 °F
Hot Holding
Cooked Pork
41 °F
Cold Holding
Cooked Chicken
38 °F
Cold Holding
Fried Rice
150 °F
Hot Holding
Lo Mein
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Prep RIC
41 °F
RIF
-18 °F
WIC
38 °F
2-Door RIC
40 °F
RIF
-2 °F
2-Door RIF
10 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
