|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shell eggs in walk in cooler and raw shell eggs stored above lo mein noodles in prep cooler. CDI- Foods arranged and stored by final cook temperature.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a number of foods stored un-covered in walk in cooler including sesame chicken and egg rolls. CDI- Items covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed majority pans, tubs, and utensils stored as clean with significant food debris on them. Observed knife rack to hold clean knives with dirty knives stored on them. CDI- All dirty items placed into 3 comp sink to be re-washed and sanitized. (repeat) |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of peas and carrots stored above chill line of make table at 49 degrees. PIC said they had been on make table approx. 1 hr. CDI- Peas and carrots placed into prep cooler reach in to chill to 41 or below. |
|
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 several pans of egg rolls and bok choi in walk in cooler and prep cooler kept for 2 days on average, made yesterday that were not date marked. CDI- Foods date marked. |
|
31
|
1
|
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 deep pans of sesame chicken activley cooling in walk in cooler. CDI- Reviewed proper cooling methods with PIC, chicken placed into flat pans in walk in cooler to speed cooling rate. |
|
47
|
0.50
|
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 outsides of cooking equipment, shelving, etc. needing better cleaning. Observed sides of fryers and hood filters needing cleaning of grease build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking pipes above steam table, water being caught in a container. Leak needs repair ASAP. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several floor areas needing better cleaning throughout facility, especially under equipment. |