|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC with serv safe certification not on site for majority of inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods throughout walk in cooler. CDI - Employees reorganized to correct storage order. |
|
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 noodles at 45F in walk in cooler. Employees stated they were cooked previous day and portioned into small plastic bags. CDI - Employees discarded all noodles not cooked properly.
Observed White rice and rice noodles cooling in walk in cooler not meeting cooling parameters; see temp chart. CDI - Both items were uncovered and placed on top shelf near fan to rapidly cool.
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 beef flank at 50F. Employee stated it was pulled from freezer, thawed, and cut that morning. CDI - Item uncovered and placed on top shelf near fan to rapidly cool. |
|
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 tofu and pork in back prep cooler holding at 45F. Both items were overstacked in prep unit. CDI - Employees took top half of pork to walk in to cool rapidly. Employee found pan for tofu to sit at proper level in prep cooler.
Observed milk in reach in drink cooler at front service station at 44F. CDI - Employee took milk to prep unit in back that is able to hold TCS foods at 41F or below. |
|
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 noodles cooling in individual plastic wraps and densely packed into bucket. CDI - Noodles discarded for not reaching cooling parameters.
Observed White rice, rice noodles, and beef flank cooling in walk in cooler cooling in tightly wrapped bowl. CDI - Both items were uncovered and placed on top shelf near fan to rapidly cool. |
|
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 bucket of noodles stored on floor of reach in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in hot water at front service station sink. Employee stated she put bleach in, solution reading 0 ppm. CDI - Employee added chlorine and read at 100 ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups wet stacked on front counter. |