|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple spoons and plates stored as clean with food debris. Ensure to increase cleaning frequency. CDI items were placed at 3 comp sink to be properly washed. |
|
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 45F. -P Observed container of rice and cut lettuce prepped/cooked the night before and left to cool overnight in the walk in cooler. Rice and cut lettuce was above 45F (see temp chart). EHS determined that items failed to cool properly. CDI PIC voluntarily discarded rice and cut lettuce. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 3 containers of rice, cooked dumplings, cut lettuce, thawed noodles, and cooked chicken prepped/cooked the day prior without a date mark. CDI PIC added date labels to containers during the inspection. |
|
22
|
0
|
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 facility using TPHC for TCS food items such as tofu, noodles, and cut cabbage. PIC stated they keep items on cart only during lunch time and discarded when lunch is over. Lunch is from 11:30am-2:30pm. CDI EHS discussed using TPHC and attached a TPHC template. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 a large covered container of cut lettuce and 1 covered container with large portions of rice that failed to cool properly (see violation #18). CDI EHS discussed proper cooling methods and PIC voluntarily discarded container of rice and cut lettuce. Repeat violation. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility back door to kitchen opened. Ensure to keep door closed. CDI PIC closed door. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plates and plastic containers wet stacked. Ensure to allow air drying before stacking. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces such as shelves holding clean utensils and plates, reach in units, and dry storage shelves with debris build up. Ensure to increase cleaning frequency. |