|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw shrimp stored under raw chicken in the walk in cooler. CDI-The shrimp was moved. REPEAT.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed cooked chicken stored under raw steak in the small flip top cooler. CDI-The cooked chicken was moved to the top shelf. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked chicken in the walk in cooler cold holding above 41F but below 45F. The product was moved to the walk in freezer to rapidly freezer.
*As of January 1, 2019 the cold holding rule has changed to 41F or below. Zero points today since this is the first inspection with the new cold holding rule of 41F or below. However, next inspection food can be discarded and points taken. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed no dates on the egg rolls that had been pulled from the freezer, and a missing date to the dumplings in the small flip top cooler. CDI-The items were properly dated. |
|
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 cooling with a tightly fitted lid. CDI-The lid was removed. |
|
37
|
1
|
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 several containers of food product stored on the ground in the walk in cooler. CDI-The items were put onto shelving. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed bowls with no handles and a spoon with the handle stored in the food product. CDI-The bowls and spoon were removed. |
|
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 cleaning needed to the shelves at the waiter station. Have cleaned. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak to the plumbing at the prep sink next to the walk in cooler. Have repaired. |