|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed labels on seaweed containers that are re-used for storage of fried items. CDI- labels on seaweed containers removed while on site, and containers re-washed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several items in prep cooler above 45 F. CDI- moved items to walk-in cooler for cool down. |
|
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: Found two bus tubs of chicken not dated. Found containers of fried tofu not dated. CDI- discussion on date marking requirements. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked chicken, cooked shrimp in containers tightly covered. CDI- vented. |
|
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 food in freezer. Designate a section of a freezer or cooler for employee food, or designate a separate bus tub or similar for storage of employee food. Fish heads portioned and bagged in freezer, on top of retail food. |