|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tubs of raw chicken stored on same counter while broccoli was being cut. CDI- Chicken removed. Table cleaned and sanitized.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several instances of unwashed produce stored above open tubs of RTE foods such as cooked rice and cut and washed produce. CDI- Foods re-arranged with raw produce stored together. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut cabbage stored directly on rack of prep cooler. CDI- Cabbage disposed of.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several different foods not covered in walk in cooler: egg rolls, rice, cooked chicken etc. CDI- Foods covered. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several tubs of raw chicken that had been prepped 1 hr earlier and was waiting for cooking at 75 degrees not actively being worked with. Need to minimize time food is left in the temperature danger zone. CDI- Tubs of chicken moved to walk in to cool until it can be cooked. |
|
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 instances of foods thawed 2 days ago not date marked in walk in cooler including crab rangoon and egg rolls. CDI- Foods properly date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 deep and sealed tub of lo mein actively cooling. CDI- Lo mein moved to flat pan to speed cooling process observed below 70 degrees in 1 hr of cooling. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
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 tubs of raw chicken and boxes of raw broccoli stored on the floor in kitchen and walk in cooler. CDI- Food stored off the floor. (repeat) Observed broccoli being washed in 3 comp sink next to dirty dishes in next compartment. CDI- Broccoli moved to prep sink. 3-307.11 Protect food from contamination sources. Observed cabbage draining procedure that worker said uses a bag of rice on top of plastic wrapped collander of cut cabbage. Bag of rice is not suitable for this as it is not clean nor cleanable. CDI- Worker used additional large collander for this preparation step. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed broccoli not being washed prior to being cut. CDI- Broccoli washed. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed hot water faucet handles not operating on 3 comp sink. Facility is using spray hose hot water to fill 3 comp sink. Have 3 comp sink repaired for hot water to be available. Will follow up within 10 days that hot water is restored. |