|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bucket stored in handwashing sink behind front counter. CDI, sanitizer bucket removed from handwashing sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed noodles cooling from yesterday in tightly covered containers and chicken in prep cooler and WIC and was at 43-44 degrees F from prior day. CDI, foods voluntarily discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed ginger sauce made in house with heated ginger removed from temperature control. CDI, item placed on time control and TPHC procedures printed and completed while on-site. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P - Observed sanitizer solution stored in Windex bottle. CDI, bottle voluntarily discarded. |
|
31
|
0.50
|
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 - Observed lo-mein and chicken cooling in deep containers and noodles covered from previous day. CDI, noodles and chicken voluntarily discarded and sauce relocated to shallow uncovered container to walk in unit to rapidly cool. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed hood system in need of cleaning. |