4-602.13; Core; Prep cooler gaskets, hinges and exterior soiled with accumulation, food, and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 (A); Priority Foundation; A knife, scissors (used for food prep), and multiple containers stored as clean soiled with food and debris. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned at the 3-compartment sink.
1.5
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Wiping cloths shall be held between uses in the sanitizer bucket. Additionally, one sanitizer bucket low at 25 ppm (chlorine). Chlorine shall register 50-200 ppm to sanitize effectively. Bucket dumped and re-made.
4-903.11(A) and (C); Core; Single-service containers stored with the food-contact surface facing upwards. Store inverted until use to prevent contamination.
0.5
53.
5-501.17; Core; Gender neutral restroom trashcan does not have a lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Ensure trashcan has a lid.
3-501.14; Priority; Two containers of chicken and a container of egusi prepared last night holding above 41 F in the walk-in cooler. Refer to temperature chart above. Hot foods shall cool from 135 - 70 F within 2 hours, and from 70 - 41 F within 4 hours, for a total of 6 hours to cool. Cooling parameters not met. Cooling chart provided, but temperatures not recorded for specific food items. Remember to loosely cover, use small/thin portions, and check to ensure 41 F or lower is met within 6 hours. CDI - Foods to be voluntarily discarded.
1.5
49.
4-602.13; Core; Outsides of large white spice containers soiled with residue and debris. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude soil accumulation. Containers cleaned during inspection.
