|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed an employee washing hands at 3 compartment sink. CDI- Employee corrected, washed hands at designated handsink with soap and towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed green bell peppers stored in chicken box that previously held raw chicken. CDI- Peppers voluntarily disposed of by PIC. |
|
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 41F. -P Observed gen. tso chicken pieces cooling with no cooling methods in a deep pan at 94 degrees approx. 2 hrs since cooking. CDI- Food moved to flat pans and placed in freezer. Observed at 65 degrees 20 minutes later. |
|
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 two pans of lo mein actively cooling in a deep pan, tightly wrapped, in walk in cooler at 65 degrees approx. 5 hrs into cooling process. CDI- Lo mein moved to flat pans and placed in walk in freezer, observed at 41 by end of inspection |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed narrow strip of ceiling tile above entrance to walk in cooler to need repair. |