|
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. -Pf Observed 2 metal pans stored as clean with rice debris. CDI by removing to be rewashed/rinsed/sanitized. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice stored in the hot holding cabinet at 117F at the perimeter, center of the product at 153. Hot holding cabinet unit was turned off due to breaker trip. All containers measured 135F with the exception of oldest pan. Observed chow mean stored on hot holding line at 121F. This unit was also turned off due to a breaker trip. CDI- units were turned back on. Rice was voluntarily discarded and chow mien was discarded and replaced with fresh product. Advised PIC to have maintenance check any electrical issues. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage at 43F and raw chicken at 43F at chefs prep cooler. Unit internal air thermometer reading 42F. Also observed garlic and oil mixture on chefs cart at 53F. CDI by moving cabbage and raw chicken into the walk in cooler for cooling. Advised to have chefs prep unit checked for maintenance and utilize TPHC until unit can maintain food products at 41F and below. TPHC paperwork emailed for use. Will return within 10 days to ensure proper TPHC procedure utilized with written procedures or repair of the unit to maintain below 41F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various sauces stored in Cambros unlabeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Chefs prep cooler maintaining at 42F internal temperature. Food products measuring at 43F. Advised to have unit checked for maintenance. |