|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled plates stored as clean on the rolling cart and on the prep table. CDI- All items taken back to be washed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, beef, shrimp, squid, chicken slices and pork meatballs holding above 41F in the prep top unit. Items were prepared in the morning and were within time/ temp parameters. CDI- Items placed in the reach in freezer to quickly cool. Area around grill is really hot and may have an impact on cold holding foods in prep top if left open. EHS recommended ice bags be placed on top of cold holding foods in the prep top.
NOTE: Facility does not have a walk in cooler and is a category IV. All meats except for the chicken and shrimp are cooked, then cooled in the reach in freezer. Items are frozen, then thawed for same day use. Shrimp and chicken are cooked and used the same day. EHS found rice and shrimp cooling in the low reach in cooler. EHS spoke to PIC about cooling. Facility may cool items in the tall reach in cooler or low reach in cooler if a risk control plan is prepared and followed to ensure food items meet time/ temp parameters. Proof of cooling in refrigeration units is required. If risk control plan is not in place all items must be cooled in the tall reach in freezer. |
|
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 cooked rice cooling with the lid on in the low reach in cooler. Observed cooked shrimp sealed in a bag while cooling. CDI- Items vented. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the dry storage area. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor in the dry storage area. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler and freezers in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning under and around equipment. Observed vent and ceiling tiles over the tall reach in cooler in need of cleaning. |