|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken mix, and ground raw chicken stored over raw beef in walk in cooler. CDI: Items reorganized. Observed raw chicken and raw chicken mix stored outside of commercial packaging over raw beef. Items to be reorganized after service. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomatoes and wontons cooling at a rate of 0F/min. CDI: Tomatoes discarded at end of lunch service. Wontons for this evening's service removed to walk in cooler for rapid cooling. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed duck curry holding below 135F on flat top. CDI: Product rapidly reheated above 165F. REPEAT VIOLATION Some improvement from previous inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items holding above 41F in prep top. CDI: Items kept for lunch service and then discarded. Observed flat noodles at wok station above 41F. CDI: Ice added to product to rapidly cool. REPEAT VIOLATION Some improvement from previous inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 1/2 pan of duck in cooler drawer date marked 1/8. CDI: Duck voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection. |
|
31
|
1
|
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 several food items cooling in prep top and cooler drawers. CDI: Items will be discarded or used by end of shift or items moved to walk in cooler for rapid cooling. REPEAT VIOLATION See #18.
NOTE: Environmental Health Specialist (EHS) noticed little stirring occuring with curries and sauces, although they were properly cooling. EHS recommends stirring more frequently. |
|
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 in 50ppm quat sanitizer at server station. REPEAT VIOLATION Some improvement from previous inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal bowls repeatedly wet stacked throughout inspection. CDI: Bowls separated. REPEAT VIOLATION |