|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few foods stored un-covered in walk in cooler cooked 2 days ago. CDI- Food covered. (repeat)
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above seaweed in main prep cooler. Observed raw ribs stored above cooked ribs in small prep cooler. CDI- Foods arranged by final cook temperature.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several instances of boxed unwashed produce stored above RTE foods and cut vegetables. CDI- Foods re-arranged with raw produce stored together on a separate rack. Due to repeat food storage violations and facility history with previous ITS, will follow up within 10 days that food is being properly stored. If improvement not noted within 10 days, ITS to be issued. |
|
21
|
1.50
|
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 Observed two pans of cooked chicken cooked 5 days ago that were not date marked. CDI- Kitchen worker voluntarily disposed of non date marked chicken. Observed cut head of lettuce and cut cabbage in walk in cooler with no date mark, kitchen worker could not verify date of prep. CDI- Foods disposed of. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 Facility uses TPHC for fried wings, sesame chicken and egg rolls. Items were not time marked per procedure. CDI- Foods time marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lo mein noodles actively cooling in a deep and covered pan. CDI- Noodles separated into shallow and vented pans. Observed at 53 degrees 1 hr later, at a proper rate to reach proper cooling temp of 41 degrees within the next 4 hrs. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 pan of raw meat stored on dirty drain board side of 3 compartment sink next to dirty dishes and utensils. CDI- Meat moved to walk in cooler. Observed boxes of food stored on floor in walk in freezer. CDI- Food stored off the floor. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed raw mushrooms being cut with soil debris on them that were not washed prior to cutting. CDI- Worker washed mushrooms. Observed half cut head of cabbage in walk in cooler that had not been washed before cutting. PIC voluntarily disposed of cabbage. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate chlorine test strip. Will follow up that facility has chlorine test strips available. |