|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved sushi rolls with raw fish stored over veggie garnish today in the reach in cooler. Sushi rolls moved to bottom shelf so that they were beside ready to eat food but not touching them.Observed cooked chicken in the walk in cooler stored below raw beef. Chicken moved to correct. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up inside of the ice machine today. Properly washed today to correct.4-501.114 Maintain sanitizer at correct concentrations. -PObserved 0ppm at the bar dishmachine today. Dishes must be washed in the kitchen until this is repaired. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked and ready to serve only reached 155 today- reheated to correct.Chicken must be cooked to 165F or more.PIC must work with employees to know when proteins are finished cooking. |
|
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 noodles that had been cooling overnight and still were >45F in the middle of the product. Product discarded today. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved rice at <135F today. Rice discarded.Move this rice to the hot hold quicker after it has completed being cooked. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved multiple TCS foods held at >45F today- all moved to quickly chill down. Do not stack foods as high on the line and if holding foods on ice, be sure all of the product is holding cold enough. |
|
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 noodles that had cooled overnight in deep portions, tightly covered. And chicken/chesnut mix that had cooled this way as well as being stacked upon one another. Noodles discarded. Chicken mix pans were uncovered and seperated to allow more air flow around them today. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Use approved thawing methods- observed chicken thawing at room temperature today. Moved to walk in to correct. |