|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed two different employees not wearing gloves while handling ready to eat foods. One employee was handling pineapple and the second employee was wrapping the spring rolls. CDI-Both employees stopped what they were working on and began putting the product up. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed an employee using the hand wash sink to rinse off a waiter tray. CDI-Stopped and instructed to use the prep sink. |
|
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 raw eggs (de-shelled) stored above vegetables in the walk in cooler, and a container of raw shrimp stored above cooked foods in the prep cooler at the cookline. CDI-All raw products were rearranged to allow for proper storage order. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed overstocked cabbage and a container of cooked chicken holding above 41F in the prep coolers. CDI-The chicken was placed into the walk in cooler and the container of cabbage was removed from the top portion of the flip top cooler and placed into the reach for rapid cooling. REPEAT.
*Overall improvement on cold holding, points kept the same today. |
|
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 noodles that were cooling below 135F on the counter. CDI-The noodles were immediately placed into the walk in cooler to begin the cooling process. REPEAT. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed cooked employee food intermingled with facility food in the walk in cooler. It is indecipherable from the facility food. The spare ribs were not properly labeled and stored on the bottom shelf of the facility food. Ensure employee food is properly labeled and kept away from facility food. REPEAT.
*Points kepts the same today. |