|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P.Keep raw foods separate from RTE (ready to eat) foods. Observed raw eggs above RTE food in walk in unit. CDI |
|
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 cooked cabbage from the day before in the walk in cooler holding at 50F. CDI PIC discarded cabbage |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bean sprouts holding at 70F PIC stated the bean sprouts were cooked early this morning. CDI PIC separated and put bean sprouts in shallow metal pans. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Observed cabbage cooked the day before but dated for today. PIC stated that was the day the cabbage was put into containers. CDI Discussion was had that the day of prep/cooking is the date that should on the food. CDI PIC discarded cabbage. Repeat
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed fish cakes, noodles, and other items in reach in and walk in unit that was labeled today but product was prepared on previous days. CDI dates changed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed ghimbab with the improper start time. The ghimbab had the time stamp of the time it was wrapped and not prepapred. Ensure to follow written procedures. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 bean sprouts cooling in large plastic containers in the walk in cooler. Bean sprouts were holding at 70F CDI PIC seperated bean sprouts onto sheet pans in the walk in. Observed cabbage from last night in the walk in at 50F PIC stated the cabbage was left out over night to cool then placed in the walk in. CDI Disscusion was had with PIC about cooling methods and cabbage was discarded. |
|
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 untensils at the stove, and by both rice cookers stored in water. Ensure utensils are stored in water that is 135F or greater or in running water.
Observed scoops with out handles in flour. Ensure all scoops have handles and the handles are out of food. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed both bathrooms for men and women with out a covered waste bin for females. Ensure both bathrooms have a covered waste bin. |