|
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 a cut melon and cut cabbage stored directly on airdry racks today- PIC had staff wrap products to protect them. |
|
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 eggrolls that had been cooling since the night before and they were still at >45F in the middle of the product- outside of product was at 45F or less. Only top eggrolls were saved today- others discarded to correct. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed pork and soup that had been pulled from the freezer yesterday and had no pull date on them- back dated to correct. Any TCS food that is made/opened and frozen the same day, needs to have the pull from freezer date on it so it can be tracked from there(one day has already been used). |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed a spray bottle of degreasor with no label- labeled during 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 eggrolls that had been cooling in an open air rack in the reach in but they were stacked to deep to get enough airflow- see #18 for correction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed one bucket of santiizer at <50ppm. Changed today to make it 50-200ppm. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Cleaning in the facillity has improved, keep working on the walk in racks. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Most tile in walk in had been replaced but there are two missing tiles- repair. |