3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours./ no date on pasta/management discarded 3-304.12 Store between-use utensils in a container of water at 135 F or above./ scoops 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./gaskets on 2 door cooler 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. 4-904.11 Keep single service articles that are intended for food or mouth contact in the original individual wrap, or provide approved dispenser./ plastic utensils 6-303.11 Provide at least 20 foot candles of light in self service areas and where produce or packaged foods are sold./ dry storage
3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Shrimp (78F) 6 inches deep in the center, cooling in a strainer vat. 3-307.11 Cover all food in storage. Shrimp, egg rolls, meat, (all <41F) stored inside the WI cooler, is uncovered. 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. Handle of the scoop is in the ice. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. Handle of the scoop is in the sugar. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Build up of food debris on the equipment. 4-202.16 Replace damaged gasket on cooler door. Torn gaskets on WI/RI coolers. 3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. Sanitizer was not set up during this time. 6-201.16 Replace perforated ceiling tiles with smooth, easily cleanable surface. Womens restroom. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Less than 20 foot candles of light above prep cooler, warewashing sinks, preptables, and the cook line.
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