|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly at back of kitchen next to storage area. CDI: drinks discarded. |
|
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 beef stock in large batches that had cooled overnight at 54F inside walk-in cooler. CDI: by voluntary discard. |
|
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 inside walk-in cooler beef stock at 45F, egg roll (43F), rice noodles (43F), brisket (43F). CDI: all food was removed and placed inside freezer to rapid cool. Owner adjusted cooler thermostat during inspection. Cooler dropped down to 41F by end of inspection. Observed inside prep cooler sprouts (45F), raw chicken (45F), cut cabbage (45F), and shrimp (43F). Owner determined that there was an ice build-up at back of cooler. All TCS products were removed while ice defrosted. Cooler will be discontinued use until repaired. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 stock that had cooled in large batches and covered inside walk-in cooler. CDI: discussed proper cooling methods. Product discarded due to improper cooling. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer in 2 buckets measured 0ppm. CDI: corrected to proper concentration. Observed wiping cloths not in use on counter. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat:
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 handles down in dry good products at back storage area. |