|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce stored over washed and ready to eat vegetables in walk in cooler. CDI - PIC rearranged storage order. - REPEAT - 1.5 -
* Points remain the same due to significant improvement in storage order. * |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp tempura (112F) and fried rice (122F) hot holding below required temperature parameter. CDI - PIC reheated items to at least 165F before placing back into hot holding. - 1.5 - |
|
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 cut and washed lettuce cooling tightly covered in walk in cooler. CDI - PIC uncovered items to allow proper air flow. - REPEAT - 1 - |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints being worn by food prep employees. - 0 - |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of single use trays stored on floor near restrooms. - REPEAT - 0.5 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone s, keys, and water bottles stored on prep surfaces throughout facility. - 0 - |