|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pooled eggs stored above green onions in a flip top reach in cooler. CDI- storage rearranged. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold holding at around 50F in white reach in cooler (see chart). Observed fried rice at 84F being stored at room temperature. PIC indicated these foods were transferred from the walk in cooler earlier today for storage during business hours. CDI- items were transferred back to walk in cooler for holding/cooling. Fried rice was placed on TPHC and will be discarded within 4 hours from when it was removed from temperature control. Verification required to ensure cooler is functional. Discontinue use of this cooler until it can maintain TCS foods at 41F and below. |
|
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 diced chicken coolign in a flip top cooler while at 55F. CDI- product transferred to walk in cooler to finish cooling. Cool foods to 41F in walk in cooler prior to setting them in the flip top cooler. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide an air thermometer in cold holding equipment. Observed no thermometer inside 2 coolers (white reach in cooler and 2-door reach in cooler). |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items and sauce containers stored on the floor of the walk in cooler. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 utensils stored in-between equipment gaps along the prep. line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards in facility. |
|
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 debris accumulation in-between fryer and wok line. |