|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken above RTE foods and sauces in prep cooler. CDI- Chicken stored by final cook temperature.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed fried chicken pieces cooling on card board from a single service box. CDI- Chicken placed into food grade containers and placed in walk in to cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw eggs stored at room temperature at 75 degrees. Need to use ice baths or TPHC if keeping eggs out. CDI- Eggs disposed of. Observed spring rolls being left out for extended amounts of time at 67 degrees. CDI- Spring rolls placed in reach in cooler to rapidly chill. Observed raw shrimp in make table at 58 degrees. CDI- Shrimp swiched out with cold shrimp from reach in cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed cooling sauces stored on floor of walk in freezer. CDI- Food stored off the floor. |
|
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. Racks in walk in cooler need cleaning. Dish shelves above 3 comp sink needs cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Walls near walk in cooler and by dry good storage racks need cleaning. |