|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureAfter washing hands, turn off water with a papertowel rather than using bare hands as observed today. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by final cook temperature, with all raw animal foods stored below all RTE foods such as onions. Observed raw pork and raw scallops stored above raw onions in flip top cooler today. Rearranged during inspection.Use seperate dispensing utensils for each different animal type- Observed same tongs being used for raw shrimp as was used for raw beef. Another tong added today for the shrimp. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 CoolingCool TCS foods from 135F-70F or less in the first 2 hours and then down to 45-41F or below in the next 4 hours. Observed noodles cooling in the WIC today that were made >2 hours ago and one batch still had not reached <70F-discarded by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
. .3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCs foods cold at 45-41F or less. Observed lettuce stored at room temperature today- discarded during inspection. Garlic and oil mixture was >45F today. TILT form given and gone over in detail with PIC as an option for lettuce adn garlic&oil mix. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling MethodsCool foods using shallow/thin food portions, put on/in metal pans, keep uncovered, stirring regularly, put on ice, add ice, use WIC and WIF. Observed rice, fried chicken, and noodles cooling in large portions inside of bus tubs and some of the foods were tighlty covered. All foods moved to thin metal pans and placed on cooling rack inside of WIC. One batch of noodles voluntarily discarded by PIC. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationStore wiping clothes in sanitizer when they are not in-use. Observed clothe towels stored on counter tops throughout the kitchen today. Discussed with PIC about the possibility of soy sauce buckets to be reused as long as they were clearly labeled on the exterior bucket. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved utensils(rice scoop and ladels) stored today in water. Store utensils on a clean dry surface, in the food with the handle extended out of the food, or in 135For more water. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain PlugsProvide a drainplug on the cardboard dumpster.5-501.113 Covering ReceptaclesA lid is needed for the dumpster- missing lid today. |