|
14
|
0
|
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 dried on food buildup on the meat slicer. The slicer is used once a week to slice the white meat chicken. CDI-The slicer was broken down and will be rewashed, rinsed, and sanitized. |
|
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 41F. -P
Observed noodles not dropping in temperature between the first check and the second check. CDI-The owner moved the noodles to a flat sheet pan and put into the walk in freezer to rapidly cool the noodles within the correct cooling requirements. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw cracked eggs and wontons cold holding above 41F on the prep counters. CDI-The wontons were discarded and the more ice was added to the bottom container for the raw eggs. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF
Observed chicken and noodles cooling below 135F on the prep counter at the beginning of the inspection. CDI-Both items were moved to the walk in cooler to finish the cooling process.
Observed noodles cooling in a large bowl in the walk in cooler. CDI-The noodles were moved to a flat pan and put into the walk in freezer to facilitate proper cooling. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed a plastic container with no handles stored in the chicken container. CDI-The container was removed. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed bus tubs stacked wet on the clean equipment rack. CDI-The tubs were unstacked to allow for proper air drying. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a plastic bus tub and a metal spoon with holes in them. They are no longer easily cleanable. CDI-Both items were discarded. |