|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager (CFM). Observed no CFM on site during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee sanitizing dishes in
50ppm quat. Dispenser is dispensing sanitizer at 50ppm quat. Corrected during inspection (CDI): All dishes are going through the dishwasher until sanitizer at
sink is fixed. Bleach is to be used for sanitizer buckets or hand dilute the quat. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 red curry and coconut soup cooling at a rate of .02F/min and .06F/min respectively. Items were in ice baths properly but stirring by employees was not occurring. CDI: Employee began stirring curry and soup every 5 min and products cooled to 44F in 17 min. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 wonton mix thawing in the walk in cooler with date of 10/14. Items pulled from frozen must be marked with the date it was pulled. REPEAT VIOLATION Improvement from previous inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 basil rolls (summer rolls) cooling in prep top cooler. CDI: Item removed from prep top and permanently placed on TPHC. TPHC paperwork provided today via email along with inspection. Form must be filled out once and kept on record for review at each inspection. REPEAT VIOLATION Significant improvement from previous inspection. |
|
37
|
0
|
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 large bag of carrots stored on floor in walk in cooler. CDI: Person In Charge (PIC) relocated carrots. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored outside of sanitizer at server area. Observed one wet cloth at prep area on shelf. CDI: Cloth in server area moved to bucket. Cloth in kitchen moved to dirty linen area. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on far side of line prep top cooler on reach in door. REPEAT VIOLATION Improvement from previous inspection. |