|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Several plates and bowls stored as clean observed visibly soiled. CDI- Items sent to be rewashed. |
|
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 - Large container of cooked spring roll mix and cooked chicken prepared on 10/1/15 read 56F and 50F. CDI- Product was voluntarily discarded. |
|
21
|
0
|
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 - 0 pts - Seared tuna not dated for first searing. PIC states it gets dated after second searing. Always label first date. CDI- Item properly labeled. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Repeat - Schezwan sauce and lettuce that were placed on time the previous inspection were not labeled when removed from refrigeration. CDI- Product was properly labeled. |
|
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 - Several containers of cut napa cabbage mix tightly covered. Cooked chicken and spring roll mix tightly covered. CDI- Cut napa uncovered and other product voluntarily discarded.
Assess cooling methods to ensure compliance with time and temperature parameters. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Several pans stacked wet. // Observed employee cloth drying utensils. |
|
45
|
1
|
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. - Repeat - Observed three rice cookers with broken handles. Several cutting boards are worn, stained, and with deep cuts. Replace.// Replace any cracked or broken containers. // Shelving in dry storage area beginning to rust. Assess and repair/replace |