|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee place cabbage, steamed shrimp, and onion into single-service containers into make table for cold holding. CDI: Education provided. Going forward, facility is to use gloves or utensils for preparing to go trays for cold holding. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer solution in spray bottle @200+ppm. PIC stated chlorine is poured directly from bucket to spray bottle w/o diluting. CDI: Education provided and PIC re-made sanitizer solution- 50ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives on magnetic strip stored as clean soiled with food waste. CDI: PIC sent knives to be W/R/S. REPEAT VIOLATION. |
|
18
|
0
|
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 41F. -P Observed beef cooling at a rate too slow to meet cooling parameters. See temp chart for details. PIC stated product prepared @11am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC sticker on general chicken next to fryers upon arrival for inspection. CDI: Food employee labeled with correct time stamp. |
|
31
|
0
|
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 beef cooling inside make table covered with plastic wrap. See violation #18 for more details. CDI: Education provided and PIC uncovered and moved product to walk-in cooler for rapid cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several large containers of soy sauce stored uncovered underneath condenser unit inside walk-in cooler. CDI: Food employee covered. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths being held on prep tables. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several insert pans and bowls wet stacked on shelf above three compartment sink. REPEAT VIOLATION. |