|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed chicken chopper machine stored as clean soiled with food waste. CDI: PIC sent chopper to be W/R/S. Observed tabletop grinder stored as clean on shelf under prep table soiled with raw chicken juice. CDI: Food employee W/R/S. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped chicken, noodles, raw shrimp, steamed shrimp, and other TCS foods being held above 41F in large make table. PIC stated products prepared today 06/09/21 between 11am-12pm. Container of cooked beef and container of mixed vegetables cooling sitting stored on top of products causing food to rise in temp and reduced air flow in make table. CDI: Foods moved to walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle stored on shelf above where spring rolls being prepped. CDI: PIC moved sanitizer bottle to approved location. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 4 large metal insert pans of chicken wings cooling in walk-in cooler stacked 3-4 deep. CDI: PIC spaced out pans for more rapid cooling. After spacing, product dropped 5 degrees in 15 minutes from 79F to 74F. Observed cooked beef and mixed vegetables cooling in flip top portion of make table. CDI: Education provided and products moved to walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof- light across bottom of screen door. EHS recommended lowering weather stripping on door. |
|
37
|
2
|
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. Keep at least 6 inches above the floor. Observed containers of sesame sauce being stored on shelf below prep table with no lids/covers. CDI: Food employee covered with plastic wrap. REPEAT VIOLATION. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large base cove tile missing at floor to wall junction under wok. REPEAT VIOLATION. |