|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employees portioning pre-cooked noodles with bare hands. CDI by discarding and providing gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
A chemical sanitizer used in a sanitizing solution must be used for manual or mechanical operations at contact times specified under 4-703.11(C). Observed an employee manually wash a pot, rinse it off and then store on shelving as clean without sanitizing. Observed no sanitizer set up at the 3 comp sink. CDI by removing the pot and preparing sanitizer in the sink at 50ppm CL to re-wash and sanitize the pot. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed raw eggs stored on ice at 51F for 1 hr. CDI by placing the product properly down into a sufficient amount of ice for storage. Observed cooked noodles stored under the prep table at 60F for 1hr. CDI by moving the product into the walk in cooler for storage. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed one container of cooked, frozen and thawed egg rolls without a date label. CDI- product disposal. |
|
31
|
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
Observed several items cooling in room temperature: cooked chicken, rice, noodles, etc in deep containers on the prep tables or tightly covered in the walk in cooler. CDI by breaking down into smaller portions, uncovering or moving into the walk in cooler. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed spices on the chefs cart not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C
Unpackaged food may not be stored in direct contact with undrained ice. Observed cooked wonton stored in melted ice with the water in contact with the wonton. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several in use wiping cloths stored wet on the prep tables. |