|
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 container of raw chicken stored above mushrooms in prep cooler. CDI- Mushrooms moved above raw chicken in cooler.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above washed and cut lettuce and onions. CDI- Unwashed produce moved to shelf with other unwashed produce.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw broccoli stored in two boxes that previously held raw meat. As this broccoli is only cooked in the wok above 165, allowed PIC to move broccoli to washable food tubs. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS fresh garlic and oil mixture in make table at 67 degrees. PIC said they leave this out during lunch time approx. 30 min. Told PIC they will need to use TPHC or maintain this mixture cold, 41 or below. CDI- PIC voluntarily disposed of garlic oil mixture. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottle too strong above 200 ppm, bleaching test strip. CDI- PIC diluted sanitizer to 100 ppm. |
|
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 deep tub of fried chicken pieces in walk in cooler at 122 degrees that had been cooling approx. 15 min. acc. to worker. Tub was too deep to properly speed up cooling process. CDI- PIC had chicken moved to flat pans and placed on speed rack in walk in freezer. Observed chicken cooled to 58 degrees by end of inspection. Observed boiled chicken strips in covered containers in walk in cooler actively cooling. CDI- Chicken vented to speed cooling process. |
|
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 used knife stored between prep cooler equipment in an un-clean place. CDI- Knife taken to dish area for cleaning. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed badly pitted, damaged round cutting board on storage shelf. CDI- PIC disposed of cutting board.
4-501.11 Maintain equipment in good repair. Walk in cooler and walk in freezer have condensation build up problems, fan covers in walk in cooler and freezer are leaking and condensation is being caught in tubs. Needs repair. Observed a few walk in cooler racks and legs of racks that are peeling and showing rust. Need replacing or re-coating. |
|
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 outsides of most
equipment on cook line needing better cleaning of build up, in particular the crevices between splash guard on wok station and areas around pull out grease catcher under cook line. |