Food Inspections

Dish Asian Cuisine

Inpection Notes

2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed employee using hand sink for other purposes than handwashing. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: Manager educated employees on proper use of hand sinks. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed several TCS (time/temperature controlled for safety) foods to be in a cooling state while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: Manager uncovered pans of food to allow heat transfer. 14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c) Points: 1 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed all food containers to be stored facing upwards instead of an inverted position to prevent contamination. In a self-draining position that allows air drying; and Covered or inverted. Note: PIC voluntarily instructed employees to invert all dishes during the inspection.

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