|
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 employee touch ready to eat noodles with barehands that were beginning the cooling process. EHS had facility reheat the items back to 165F. Employee was rinsing noodles with cold water in a prep sink to cool the items down, and was using tongs to manipulate the product, however product was still contacting employee hands/wrist incidentally. EHS recommended that even though employee is using a tool to manipulate the items, gloves will prevent the incidental contact. Employee used gloves and re-began the cooling process after correction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed toothbrushes and toothpaste present in the rear employee handsink. Items removed by PIC. Employees may not use restaurant handsinks for brushing their teeth. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat cabbage and carrot products. PIC re-arranged walk in cooler while EHS was present, such that all the boxed, raw vegetable products were placed beneath the cut/cleaned vegetables.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large container of noodles and a container of raw, cut eggplant placed on a low shelf in the prep area, not actively in use, while not covered. Noodles were placed back into the walk in cooler to cool down due to a cold holding violation, eggplant covered with plastic wrap. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above RTE asparagus in a reach in cooler. Items rearranged by PIC such that chicken was on the bottom shelf. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large container of noodles left out on a prep table that had heated up to 51F in the uppermost portions. PIC stated that the items were not on TPHC. EHS had PIC place the item back into the walk in cooler. EHS explained to PIC that using smaller, working containers of food products that can be used within a reasonable amount of time and not overheat would be a better process than using the large, bulk containers of product. EHS also recommended that PIC add these noodles to their TPHC procedures. EHS observed items at 42F by end of inspection. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked chicken products in the front prep area not marked for TPHC procedures. Items were observed to be 120F. EHS had items reheated to 165F by PIC, and TPHC marking stickers placed on product. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed chef employee wearing a wristwatch. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in shelving in need of cleaning due to accumulated residue/debris. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as cellphones and headphones strewn about haphazardly throughout facility. |