|
13
|
3
|
Food separated and protected |
Yes |
No
|
No |
Properly store raw meats; Observed numerous containers of raw chicken and raw shrimp stored above RTE food products inside walk-in cooler; Observed raw chicken stored above raw shrimp in walk-in cooler; All raw meats properly stored according to final cooking temperature.3-304.11 Food Contact with Equipment and Utensils; Do not use same utensil for all raw meats; Observed same tongs used for four different raw meats cross contaminating; products discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Provide sanitizer during inspection; Observed sanitizer available in bucket measuring 0ppm chlorine; sanitizer corrected during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
Properly cold hold PHF products; Observed cooked egg rolls and chicken wings pulled from walk-in cooler and held on prep table for 1 hour measuring 65-68 F; all products placed in coolers and/or walk-in. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Properly cool food products using approved methods; Observed 12 tubs of cooked chicken stored on prep tables throughout establishment measuring 72-120 degrees F; all chicken was placed into shallow pans and placed into walk-in cooler. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Keep facility free of pest; Observed fruit flies in ktichen area. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Keep food properly stored to prevent contamination; Observed food stored on floor throughout establishment exposed to contamination; Observed dry food products stored open exposed to contamination. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry; Observed numerous containers stacked wet in kitchen area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Keep equipment in good repair; Observed gouged/stained cutting boards in use in kitchen area in need of repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Keep non-food contact surfaces clean; Observed surfaces of all equipment collecting debris in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep floors clean; Observed flooring throughout in need of cleaning. |