|
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 - Facility is holding kimchee on time. They do not have the procedures documentation. CDI - a copy was emailed with the inspection. Fill out the sheet and keep it on file. |
|
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 cabbaged and cooked beef tightly covered with a lid in the walk in cooler. Keep items uncovered to facilitate cooling. Once the items hits 45F, then you can cover them. CDI - lids were removed to facilitate cooling, |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket. |
|
47
|
0.50
|
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 sticky build up on equipment and equipment handles. Clean equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed the back of the 3 comp sink taped to the wall. Remove the tape and recaulk the 3 comp sink to the wall. |