|
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 45F. -P Observedf two containers of onion gravy that were at 44 F. PIC stated that the items were cooked last night. CDI- Facility chose not to voluntarily discarded items since this is the first inspection under the new rule. Temps were taken to ensure that the product will meet the temperature of 41 F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of cooked rice that was hot-holding at 73 F. CDI- Container of rice was voluntarily discarded by PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF
Observed onion sauce cooling in deep plastic containers overnight and food reached 44F the next day. CDI items allowed to continue to cool until 41F reached. SUggest using shallow metal containers. Repeat. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. Observed a large bowl of white rice that was sitting at 3-comp sink during the presence of dirty containers. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed container of wiping cloths stored in a solution at 0ppm.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a container of sanitizer with wiping cloths that were stored on the floor. These were two seperate containers of wiping cloths. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a food processor that is not commercial and said for household use only.
4-202.11 Food-Contact Surfaces-Cleanability - PF Observed interior surface of container in rice cooker that was peeling apart. CDi cooker discarded.
Multiuse Food-contact surfaces shall be smooth and easily cleanable.
4-501.12 Cutting Surfaces - C Observed deep grooves in surface of cutting board prep cooler. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Warewashing machine has to operate according to the DATA plate. The chemical dish machine is not reaching a minimum temp of 120 F observed unit reach 108F. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Clean floors in corners and under equipments. Clean splash from walls behind prep stations and equipment. |