|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cup stored on prep table next to pan of bok choi in prep. CDI- Drink removed, table cleaned and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed peas and carrots and diced pork on make table at 47, PIC said peas and carrots had been placed on make table less than 2 hrs ago and pork had been chopped and placed in make table less than 2 hrs ago. Be sure fresh prepped foods are chilled to 41 or below before cold holding. CDI- Foods moved to walk in cooler to chill to 41. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 boiled chicken at 69 degrees and cooked beef at 47 degrees both actively cooling in prep cooler make table for approx. 2 hrs. Make table is for cold holding, should not be used for cooling foods. CDI- Foods moved to walk ins to properly cool. Observed boiled chicken at 41 and cooked beef at 41 by end of inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed lo mein thawing in 3 compartmnet sink next to compartment of dish water and used dirty wiping towels. CDI- Lo mein moved to prep sink. Points not doubled as food storage improved in walk ins since previous inspection. |
|
42
|
0.50
|
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 several pans tight stacked while wet. |