|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw chicken and then go to ready to eat foods without handwash between glove changes. CDI instructed on proper glove use and handwashing and employee washed hands. |
|
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 45F. -P Observed lo mein cooling in walk in tightly covered and in too great of volume. CDI changed cooling method. |
|
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 pre cooked duck in prep unit 3 with no date marking. CDI labeled product. Also noted items moved from freezer to walk in with date frozen still on container . No indication of when the product was thawed was given . CDI advised on proper marking when moving from freezer to walkin . |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooling covered and in too great of volume at insuffient rate to meet cooling parameters. CDI moved to shallow pan and proper cooling achieved. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two gaskets in need of repair on reach in unit at rear of kitchen. -0 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed better lighting needed in walk in cooler so that products can be seen on shelves. -0 points- |