|
18
|
0
|
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 sesame chicken prepared @11am not meet cooling parameters. Product between 94F-100F @3pm. See violation #31 for more detail. CDI: Education provided and PIC voluntarily discarded product. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and pre-cooked sweet n sour chicken being held above 41F in walk-in cooler. Product prepared 09/12/21. PIC stated new condenser unit installed approx. 1 month ago and set to 40F. Food employee turned down temperature of unit. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.
**CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
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 Observed no time stamp on raw shell eggs on spice cart. CDI: Food employee voluntarily discarded product. |
|
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 large plastic bus tubs of sesame chicken cooling in ambient air- product prepared @11am. CDI: Education provided and PIC voluntarily discarded product. Observed noodles and cut cabbage cooling in walk-in cooler covered with plastic wrap in deep tubs/pans. CDI: PIC placed product in step-in freezer for rapid cooling and products began cooling within minutes. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heavily soiled fly strip above raw chicken prep. EHS provided education for placement of fly strips. CDI: PIC moved chicken and removed fly strip. |
|
47
|
0
|
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 cardboard and aluminum foil beneath soup wells with heavy buildup. CDI: PIC removed. |