|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm chlorine residual during inspection. PIC called for maintanence during inspection. Until machine functions properly, all utensils shall be handwashed at the three compartment sink. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed white rice at 96F in walk in unit at 3:25 PM, more than two hours after PIC stated that it began cooling at 1 PM. CDI: White rice voluntarily discarded. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding between 42F and 45F during inspection (see temp chart foe details). CDI: All out of temperature items were removed from holding and sent to walk in unit for rapid cooling to 41F. REPEAT.
Note: As this was the facility's first inspection under the new 41F cold holding parameter, points were not deducted for the above violation, despite it technically being a repat violation. If cold holding violations are observed in the future, points will be deducted. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled spray bottle of hood cleaner on shelf to the left of door to kitchen. CDI: Bottle labelled. |
|
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 white rice cooling in a deep, covered metal container in walk in unit, fried shrimp cooling in a reach in unit rated for holding, and raw chicken marinated earlier today cooling in the same reach in unit rated for holding. CDI: Rice and shrimp were discarded, and chicken was sent to walk in unit and vented to facilitate rapid cooling. REPEAT. |