|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a couple open employee canned drinks stored in kitchen. CDI- Drinks removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 0 ppm while dishes being actively washed and sanitized. CDI- Sanitizer made to proper strength and checked with a test strip. Dishes washed but not properly sanitized earlier were sanitized in dish sink. |
|
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 41F. -P Observed fried rice cooled in a deep tub overnight at 58 degrees (over 6 hrs). CDI- Rice voluntarily disposed of by PIC. PIC explained their normal procedure of using flat pans and placing food in walk-in freezer and said worker did not follow proper procedure last night. |
|
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 fried rice improperly cooled overnight (over 6 hrs) in a deep tub, did not reach proper temp of 41 (observed at 58 degrees) CDI- Reviewed proper cooling methods with PIC, PIC explained proper cooling methods that normally use. Rice voluntarily disposed of by PIC. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use rice scoop stored pan of water in steam table at 115, needs to be min. 135. Water and scoop changed out. |