|
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 cooked egg rolls stored in raw chicken storage box after they were just cooked, potentially contaminating cooked egg rolls. CDI- Egg rolls re-cooked above 165 to ensure any raw chicken had been cooked out. Reviewed proper food contact surfaces with PIC, they stored egg rollers in food tubs. Observed cooked egg rolls stored in contact with peeling rack baskets that are not made to store food. CDI- PIC lined the baskets with wax paper. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with a greasy residue on outsides and several containers with food residue on them. CDI- Dishes placed in 3 comp sink for re-washing. Due to multiple repeat violations will follow up that dishes are being properly cleaned. |
|
21
|
1.50
|
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 some ribs date marked for 4 days ago that were frozen and then thawed 1day ago but did not have a date of thaw on them. CDI- Ribs date marked. Observed garlic and oil mix in a 5 gallon bucket made yesterday that was not date marked. Garlic and oil is a date mark required food. CDI- Bucket date marked. |
|
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 large amounts of sweet and sour chicken and egg rolls actively cooling at room temp with no cooling methods in use. CDI- Items placed in shallow pans in walk in cooler to meet proper cooling requirements. |
|
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 buckets of various sauces stored on floor of walk in freezer. CDI- Food stored off the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tight stacked while still wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
Observed wire rack baskets used to store egg rolls with several areas of peeling enamel, these are not approved as food contact surfaces and should be replaced with approved food storage containers.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Stand up freezer in kitchen in domestic, not NSF or equivalent. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Need to have a back flow prevention device installed on outside canwash hose bib. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices.
5-203.12 Toilets and Urinals - C Women's commode is cracked. |