C & C ASIAN GARDEN

Toxic substances properly identified, stored and used (-3pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Date Marking and disposition (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Wiping Cloths; properly used and stored (-1pts); Approved thawing method (-1pts); Adequate ventilation and lighting; designated areas used (-1pts)

Personal Cleanliness/eating, drinking or tobacco use - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Environmental contamination - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Date Marking and disposition - 2

Environmental contamination - 1

Wiping Cloths; properly used and stored - 1

Personal Cleanliness/eating, drinking or tobacco use - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Original container labeling (Bulk Food) - 1; No Evidence of Insect contamination, rodent/other animals - 1; Proper Date Marking and disposition - 2

Food Separated & protected, prevented during food preparation; Food and Non-food Contact surfaces cleanable, properly designed, and used; Original container labeling (Bulk Food); Proper Cold Holding temperature(41°F/ 45°F); Compliance with Variance, Specialized Process, and HACCP plan; Proper Hot Holding temperature(135°F); Food and ice obtained from approved source; Food in good condition, safe; Food contact surfaces and Returnables ; Cleaned and Sanitized; Hands cleaned and properly washed/ Gloves used properly; Toxic substances properly identified, stored and used; Wiping Cloths; properly used and stored; Time as a Public Health Control; procedures & records; Environmental contamination; Utensils, equipment, & linens; properly used, stored, dried, & handled; Other Violations; Proper Date Marking and disposition; Warewashing Facilities; installed, maintained, used; Personal Cleanliness/eating, drinking or tobacco use

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Original container labeling (Bulk Food) - 1; Environmental contamination - 1; Wiping Cloths; properly used and stored - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; No Evidence of Insect contamination, rodent/other animals - 1

Proper cooling method used; Adequate to Maintain Product Temperature - 2; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3; Proper cooling time and temperature - 3; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; No Evidence of Insect contamination, rodent/other animals - 1; Environmental contamination - 1