Deducted | Remarks |
5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Eggs sitting on counter at 55F-- COS, moved to cooler for cooling./// Tomatoes 44F stored on the salad bar.--COS. |
1 | 3-305.11 Store food at least 6 inches above the floor. // Several boxes of food sitting on floor in WI freezer.
3-307.11 Provide separation between packaged raw and ready- to- eat food.(preventive)/// Raw shrimp, chicken, and crab stored above pineapples and jalapenos in RI cooler. |
1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above./// Utensils stored in a bucket with standing water at the mongolian bar. |
1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. // Several wiping cloths stored on counter tops.
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1 | 4-903.11 Store clean equipment and utensils covered or inverted.// Multiple cups/pans/utensils not inverted.
4-901.11 Allow utensils to air dry before stacking. //Several cups/pans stacked wet. |
4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing. // Sanitizing bucket sitting in handwashing sink at the waitstation./// Utensils stored in handsink at the mongolian bar. |
1 | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used. // Several soiled unnecessary equipment (no longer in use) found throughout facility. |
2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). //Replace missing ceiling tiles throughout facility.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Interior of WI cooler/freezer floor soiled with debris./// Several ceiling vents are soiled with dust./// Vents in Dish room soiled with debris/dust. |
1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Hibachi hood soiled with grease/grime. Hood in kitchen soiled with grease and grime./// Fan covers soiled in debris/dust in WI cooler.
6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Blown bulb above hood in facility. |
5 | 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf). // Degreaser in spray bottle not labeled in ware washing area./// Chemical in windex bottle was clear & unknown--COS, bottle was voluntarily discarded. |