|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed snap peas stored above ready to eat foods in walk in cooler. CDI - PIC relocated box to correct storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine shield and sides of inside of ice machine. Increase cleaning frequency. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, rice noodles, and raw beef holding above 41F in prep unit. Prep unit holding ambient temperature of 41F. CDI - Shrimp discarded and replaced with container of cooked shrimp from walk in at 41F. Ice added to containers of rice noodles to cool rapidly. Raw Beef taken to freezer to cool rapidly.
Observed fried chicken in walk in cooler at 44F with plastic wrap tightly covering. PIC was actively using fried chicken for orders. CDI - Uncovered to rapidly cool in walk in cooler.
REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 wontons in prep unit without date mark. PIC stated they were made the previous day. CDI - PIC correctly date marked bag of wontons. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer and cooler.
3-307.11 Miscellaneous Sources of Contamination - C Observed facility using menus to line sheet pans; menus in direct contact with egg rolls. EHS recommends using deli/parchment paper for lining food contact surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout kitchen (prep unit, walk in, and dry goods storage). Repair/replace as necessary.
REPEAT. Points not escalated due to different equipment repair issue noted last inspection. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed caulking missing on wall above women's bathroom handsink. Repaint the bottom walls of the men's restroom as they are flaking. Observed absorbent ceiling tiles in bathroom. REPEAT. |