|
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. -Pf Observed several knives stored on a magnetic strip as clean with dried on food residue present on the cutting surfaces. Items were taken for re-processing by PIC. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a deeply packed colander of fried chicken cooling in the walk in cooler. The items had been cooked 1 hour prior according to PIC. Colander was packed such that the interior chicken pieces were observed to be between 85-90F. Interior product was insulated from the cold air of the cooler. EHS had PIC thinly spread the products out on a sheet pan and place them into the walk in freezer to ensure that the 2 hour time restriction from 135F to 70F was met.
Facility must utilize proper cooling methods to cool such foods down, as explained in violation 31. |
|
31
|
0.50
|
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 facility cooling noodles, cooked shrimp, cooked chicken products while the items were covered and tightly packed. EHS had facility rectify the cooling procedures by removing the lids, plastic wrapping over the products while they were cooling, and in the case of the chicken, spreading the items thinly on a sheet pan. Facility attempts to cool items in colanders with holes for air flow, but the colanders are packed tightly such that no air flow actually reaches the interior product. EHS had facility switch to sheet pans, as it will ensure that the surface area of the ALL the product is exposed to the cold air of the cooler. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small number of flies in the rear of the facility. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives stored on a soiled magnet strip. Strip must be kept clean, area was washed/sanitized during inspection. |
|
53
|
0
|
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 three compartment sink wall seal damaged, observed some areas of tile/grout damage around the kitchen floor drains. |