|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF. Observed persons unnecessary to the food establishment in food preparation areas. Employees child in food prep area. CDI PIC required child to sit in customer area. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored above noodles and sauces in 2 prep coolers. CDI items rearranged. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, eggs rolls and spring roll hot holding below 135F. CDI items discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking in facility. REPEAT VIOLATION. CDI items labeled. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles of chemicals not labeled. CDI bottles labeled. REPEAT VIOLATION. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chicken wings and sweet and sour chicken cooling on speed rack in front of back door. All items were below 135F. CDI items were placed in walk-in cooler on sheet pans to rapidly cool. REPEAT VIOLATION. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed beef thawing at room temperature. CDI beef placed in walk-in cooler. Only remove items from temperature control when ready to prepare item. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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 bowl used as scoop in floor. CDI bowl removed. Observed rice scoop stored in soiled water at 82F. CDI scoop was removed from water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed damaged wood scoop used as rice scoop. CDI wood scoop discarded. Observed holes drilled in bottom of bowl used as strainer creating rough edges on bowl. CDI bowl discarded.
4-501.11 Maintain equipment in good repair. Observed gaskets split on 2 coolers. Observed rusted shelves in prep and walk-in cooler. |