| 171 |
Preventing contamination from hands (C)
|
critical |
Scoop used for rice did not have a handle. |
| 346 |
Availability of hand washing cleanser
|
noncritical |
No soap provided at bar hand sink. |
| 347 |
Hand drying provisions
|
noncritical |
1. No paper towels provided at dish room hand sink.
2. No paper towels provided at hand sink near walk-in. |
| 286 |
Warewashing machine; sanitization pressure
|
noncritical |
|
| 189 |
Potentially hazardous food; cooling
|
critical |
Cooked rice prepared two hours prior measured 100 deg F. |
| 419 |
Medicine restrictions and storage
|
critical |
Employee medication stored on top of prep surface. |
| 177 |
Food storage (non-critical)
|
noncritical |
Cilantro stored on floor in keg cooler. |
| 190 |
Cooling methods
|
noncritical |
1. Rice cooling in deep, covered containers.
2. Cooked vegetables cooling in deep pans. |
| 234 |
In-use utensils; between-use storage
|
noncritical |
Ladles stored in 98 deg F. water in kitchen. |
| 236 |
Linens and napkins; use limitation
|
noncritical |
Linens are used as a direct food-contact surface with bread dough. |