|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Store food by final cook temperature. Observed raw shrimp stored above cooked chicken and bag of vegetable in walk in cooler. CDI- Food properly stored. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Use approved cooling methods. Observed deep and tightly wrapped containers of noodles cooling in walk in cooler. Need to use shallow, vented or uncovered pans, ice baths, quick chilling equipment or other effective cooling methods. CDI- Noodles placed on un-covered flat pans to cool faster. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Do not store food on the floor. Observed a few opened buckets of soy sauce stored on the floor. CDI- Food stored off the floor.3-307.11 Protect food from contamination. Observed fly light trap stored directly above prep sink drain board. Light traps can be a source of contamination. CDI- PIC will move light trap away from prep sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (A) and (C) Maintain utensils in good repair or dispose of them. Observed a few damaged tubs in use, need to replace. |