|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut cabbage head stored directly on bottom of prep cooler. Observed fried noodles stored in cardboard box not made for food storage. CDI- Foods voluntarily disposed of by PIC.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed large number of foods 24 hrs old or more not being covered in walk in cooler. CDI- Foods covered.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored over open container of cut onions. CDI- Mushrooms moved to shelf with other un-washed produce. |
|
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 TCS brown sauce made with cooked onions and ginger left out in 5 gallon bucket over 5 hrs at 98 degrees. CDI- PIC voluntarily disposed of sauce. |
|
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 a number of pans of cooling foods either cooling in deep and covered containers of cooling at room temp with cooling methods. CDI- Reviewed proper cooling methods with PIC. PIC used proper cooling methods on actively cooling foods. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee store pan of raw chicken on top of open trash container. CDI- PIC voluntarily disposed of chicken. Observed tub of raw sausage stored on floor of walk in freezer. CDI- Tub stored off the floor. (repeat) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans tight stacked while wet. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices
and assembled to allow access to clean. -Pf Observed cracks metal pans and cracked/ damaged plastic tubs in use. PIC disposed of damaged tubs and pans. (repeat)
4-501.11 Maintain equipment in good repair. Observed dry good storage racks in kitchen and in walk in cooler badly rusted, needing repair or replacing. (repeat) |