|
14
|
1.50
|
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. -PfObserved chicken stock being cooked in a visibly soiled pot today- stock dumped out and the hard to clean pot was discarded and a new one was used.Observed a rice pot lid with dry brown rice on it being used to cover a new batch of white rice. Sent to be washed, rinsed, and sanitized.4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved a rice lid that was washed and rinsed, but not sanitized before being placed back on rice- sent back to be sanitized once sanitizer was made.Observed an employee wash a veggie chopper in the 3 compartment sink and went to use chopper again without sanitizing. Employee stopped so that chopper could be properly sanitized before being put back into use. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved noodles and lettuce stored at >45F today- sent to WIC to quickly cool.Time sheet given as an option today and explained to PIC. |
|
31
|
1
|
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 pans of noodles, eggrolls, and fried chicken stored at room temperature and all of the foods were at <135F. All placed into WIC to quickly cool today.Recommend spreading food thinly over thin metal pans and placing in walk in freezer for a short time before placing these into the walk in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a chicken stock pot that was dented badly and no longer easy to clean. Taken out of facility during inspection and a new pot was used. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside of the fryers, on the hood vents, and on outside of dry good bins. |