|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite upon arrival today. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
•2-301.14 Wash hands after activities that contaminate them.-P
Observed an employee handle raw chicken with a glove on today and then proceed to take out cooked chicken, contaminating the handle on the basket- employee stopped to wash hands.
Observed an employee scooping out raw shrimp with his gloved hand, then discarded glove before handling a clean pan for the cooked product- pan taken back and employee washed hands to correct. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw pork stored over veggies in the make table today- moved to correct.
Observed raw chicken being carried over cooked chicken during the process of frying- cooked chicken moved today so it was not in the path of the raw. Observed raw chicken glove touching the cooked chicken pan- cooked chicken refried today. |
|
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 garlic/oil mixture and cooked chicken stored in the make table today at >45F. Chicken was stored above the cold line all night and was discarded today. Garlic and oil was chilled down during the inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed eggrolls that were made on the 8th of march. Discarded today. Only hold foods for 4 days if storing them between 45-41F and 7 days if storing them at 41F or less. |
|
31
|
0
|
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 pork dumplings cooling today at room temperature and they had fallen below 135F. These need to be actively cooling in refrigeration or freezer once they fall below 135F- moved to walk in cooler today. Cooling methods looked better today- shallow food portions, metal sheet pans being used, ice used etc.
Work with staff on uncovering cooling foods. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean dry good rack, hood vents, and top of new signs. |