| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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The kitchen handwashing sink was blocked by a piece of equipment and an empty food storage container. The hand sink also had an dried orange colored sauce on it and needs to be cleaned. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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A large container of partially cooked rice was observed in the kitchen stored at ambient room temperature. The PIC states that rice is partially cooked in advance of demand and is finished cooking when food product is ordered and prepared. The PIC discarded this rice before an internal temperature was taken. |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Several pan of spices were observed on top of the stove uncovered and not protected from contamination. Several larger food storage containers of spices were observed on a kitchen prep table uncovered and not protected from contamination. |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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The vent hood in the kitchen has excessive grease build up |
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Core (C) |
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