|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a robocoupe stored in the hand sink by the 3 compartment sink. CDI - robocoupe was removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed 2 boxes of unwashed mushrooms stored above dumplings in the walk in cooler. CDI - mushrooms were removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all items in the prep unit on the cook line holding above 41F. CDI - PIC stated all items were placed in the unit at 12:30 PM today. Items were allowed to be temporarily marked on time/tphc (time as a public health control). Explained that at 4:30 PM, all TCS items left in the cooler must be discarded and the facility must work out of the walk in cooler until the prep unit is repaired. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 shrimp cooling while covered with saran wrap in the walk in cooler. Shrimp was still 95F after one hour of cooling. CDI - shrimp was reheated to 171F to start the cooling process over then placed on a sheet tray and placed in the freezer to rapidly cool; see temperature chart. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed salt, sugar and msg unlabeled on the chef's cart. |
|
36
|
1
|
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 several flies in the facility. Ensure doors stay closed to prevent entry.
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a large gap at the top of the screen door on the back door. Repair so that there is no gap. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored with facility items throughout. |