|
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 sushi products stored above ready to eat sushi products in the prep cooler located in front area. CDI - PIC reorganized cooler to correct storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken, lo Mein noodles, raw beef, spring rolls, and other TCS foods holding above 41F in flip top unit. PIC stated it was placed in cooler at 12 pm. CDI - All items taken to walk in and left uncovered to cool rapidly.
Observed multiple TCS items holding above 41F in walk in cooler. PIC stated the items were pulled in and out of walk in cooler for lunch service. CDI - PIC allowed to cool products. Containers unwrapped and allowed to cool down in walk in providing ambient temperature of 40F. REPEAT. |
|
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 two chemical spray bottles without labels. CDI - PIC correctly labeled both bottles. |
|
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 raw chicken wings and raw chicken breasts cooling in densely packed containers with plastic wrap tightly closed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on door of flip top unit. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C Observed employee washing food equipment in 1 comp prep sink. The 1 comp prep sink does not provide 3 compartments for wash-rinse-sanitize procedure. PIC immediately corrected employee. |
|
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 toaster oven in need of cleaning. |