|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed cut cabbage cooling at a rate to slow too meet cooling parameters in walk-in cooler. PIC stated product prepared @10:30am. CDI: PIC placed product into shallower portions, uncovered in front of fans in walk-in cooler (product dropped to 43F within 15 minutes). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed spring rolls being held above 41F in walk-in cooler. PIC stated product prepared 07/31/25. Other TCS foods in WIC within temperature parameters. PIC stated product had been out for restocking front line during prep. CDI: PIC cooled product (40F). Observed roast pork being held above 41F in make table. PIC stated product prepared 07/31/25. Other TCS foods in make table within temperature parameters. Product stored next to “open space” in flip-top portion of table. CDI: PIC filled empty space in table within temperature parameters insert pans and cooled product (41F). |
|
33
|
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 cut cabbage cooling in plastic bus tub on bottom shelf on walk-in cooler covered in plastic wrap. CDI: PIC placed product into shallower portions, uncovered in front of fans in walk-in cooler (product dropped to 43F within 15 minutes). |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf
Observed bus tub of meat thawing on bottom shelf of prep table. CDI: PIC placed product in WIC for thawing. Observed chicken kabobs thawing on speed rack in ambient air. CDI: PIC placed product in WIC for thawing. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed bulk container of cornstarch with no label. CDI: PIC provided label. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed rusted shelving throughout facility. REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed table next to main make table soiled with grease buildup. Observed buildup on fan cover in walk-in cooler. |