| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
| 1 |
Line chef unable to demonstrated knowledge of proper cooking temperatures (PF) (2-102.11 (A), B) and (C)(1), (4)-(16) - Demonstration**) |
| 6 |
2 employees eating in the kitchen (C) (2-401.11 - Eating, Drinking, or Using Tobacco Products) (COS) |
| 8 |
Employees eating and returning to line with gloves hands ….. no washing (staff training ?) (P) (2-301.14 - When to Wash *) (COS Repeat) |
| 16 |
Non food contact areas left unclean - rolling cart with raw chicken (PF) (4-601.11 (A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils **) (COS) |
| 16 |
Non food contact surfaces left unclean around the line and in food preparation areas (PF) (4-601.11 (A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils **) (COS) |
| 20 |
Sauces cooling from previous day in the walk-in, held in large/covered containers (peanut sauce at 57 degrees and green curry sauce at 47 degrees) disposed of (P) (3-501.14 - Cooling *) |
| 47 |
Colored cutting boards in poor repair (PF) (4-501.12 - Cutting Surfaces) (Repeat) |
| 55 |
Grease buildup on the line equipment and food debris accumulation on the floors under the line, water wash hood is black (C) (6-501.12 - Cleaning, Frequency and Restrictions) (Repeat) |
Inspection
Comments |
No evidence of pests, new FDA requires are in place. |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
