|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P
rice in walk in cooler was 46-47F, must be 41F or below. CDI- manager discarded |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
noodles and dumplings were cooling in deep containers and sealed. Chicken was cooling on counter at room temp. Keep containers vented and use ice bath when cooling foods. CDI- manager put in shallow pans and ice bath |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
chicken was thawing in standing water in sink. Use running water, coolers, or cook |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
All food employees must wear a hair restraint |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
rice scoop was stored in a container of water that was 86F. If stored in water, the water must maintain a temperature of 135F or above. |