|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Food shall be separated during storage by cook temperature. Observed raw beef stored over sauces in prep unit. Placed raw beef on the bottom. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Foods shall be cooked to required temperature. Observed chicken wings fried to 145-158F. Dropped again until they reached 165F+. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed napa cabbage in top of prep unit at 58F. Placed in bottom of cooler to rapidly chill. Observed white sauce (chicken broth base) sitting out on wok line at 99F. Sauce placed in reachin to cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F.Observed sweet and sour chicken and pork ribs and crab rangoon in Pepsi cooler without date. Date marking has been implemented and foods in walkin cooler are dated. Corrected today by dating items in Pepsi cooler. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Once foods hit 135F they must be quickly cooled using approved methods. Observed container of rice sitting out at 119F. Placed in walkin cooler to rapidly chill. Observed container of fried chicken sitting on the counter at 125F. Placed in walkin to rapidly cool. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. Observed one prep unit cutting board with deep, dark etches - severely damaged. Replace.4-101.19 Do not reuse cardboard boxes to store foods in. Observed fork boxes being used in walkin cooler and meat boxes in walkin freezer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non food contact surfaces shall be kept clean. Observed buildup on shelving throughout. Observed buildup on outside of plastic and wire containers and on large pot. Clean and sanitize all. Observed rusted shelving in walkin cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be clean and in good repair. Observed wall and floor cleaning needed. Observed damaged ceiling tiles. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Increase lighting in walkin cooler to 10 foot candles. |