|
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 two large buckets of cooked brown sauce with cooked green onions at 115 degrees approx. 1 hr since cooling began. Was not going to cool to 70 degrees in large covered bucket. CDI- Sauce moved to shallow pans and placed in walk in freezer. Observed at 70 degrees by end of inspection. |
|
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 large and sealed buckets of TCS brown sauce actively cooling in walk in cooler, deep tub of sesame chicken actively cooling in reach in cooler and shrimp actively cooling in make table. CDI- Sauce moved to shallow pans and rapidly chilled to 70 degrees in walk in freezer, sesame chicken moved to shallow pans and placed in walk in cooler to continue cooling and pan of shrimp moved to walk in freezer, observed at 38 degrees by end inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees cooking wihout hair restraints. CDI- Employees put on hats. |
|
54
|
1
|
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 employee personal food items stored above bottled drinks for restaurant. CDI- Items re-arranged to store employee personal food separate and to prevent contamination. |