|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)Separate unwashed produce from ready-to-eat foods. -P/3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging./3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw fish and beef being stored over ready to eat foods such as soy sauce and produce. Observed unwashed produce being stored above ready to eat foods such as cut cabbage in walk in cooler. Several foods throughout refrigeration were not being covered while stored and were being stored in direct contact with the floor. CDI- Foods were covered,rearanged and uplifted as needed. REPEAT |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Wontons were blanched and then hot held under 135 degrees. Informed to the PIC that all foods made for hot holding shall be held at 135 degrees or greater. Also expressed to the PIC that tcs foods can only be partially cooked under a step by step process that has to be approved by the Health Department. CDI- Pork Wontons were reheated and placed in hot holding unit. |
|
21
|
0
|
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
Ensure that a thaw date is added to any food pulled out of the freezer that was previously prepped and dated. Observed duck being pulled out during the inspection without a thaw date mark. CDI- Duck was cooked and served during the inspection |
|
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 Cabbage and Raw pork in walk in cooler were being cooled in containers that were covered and stacked on top of each other. CDI- foods were uncovered and placed in the freezer for aggressive cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Chlorine sanitizer bottle was less than 50 ppm when checked. CDI- PIC adjusted sanitizer so that it is between 50-200 ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dishes that were said to be cleaned were storing on soiled surfaces under the prep top near the grill station. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the interior of cold hold units, interior of fryer units, exterior of grill station/cold hold units and walk in cooler racks. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/6-501.12 Cleaning, Frequency and Restrictions - C
Repair damaged baseboards throughout facility, better maintain floors, walls and ceilings to prevent accumulation of debris. |