|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present at the beginning of the inspection. PIC arrived about half way through. |
|
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 cutting broccoli with bare hands. Observed an employee touching green onion with bare hands. CDI - all items were voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed eggs, chicken, bean sprouts and cabbage above 45F (see temp. chart). CDI - chicken was voluntarily discarded. Ice was added to the eggs to cool them down and the other items were taken to the walk in to cool. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 2 containers of chicken and one of noodles cooling while covered with saran wrap. CDI - explained proper cooling methods. Items were uncovered to facilitate cooling. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
General comment 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed a broken thermometer in the prep unit across from the woks. Replace with a new thermometer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the dry storage shelves. |