|
14
|
1.50
|
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. 1.5 pts - Observed food debris left inside rice cooker from last night. CDI: rice cooker was cleaned on site. Observed food debris remaining on clean side of drainboard at dish machine area. CDI: cleaned during inspection. Observed employee washing/cleaning mop bucket inside 3-comp sink. CDI: directed to clean mop buckets at outside can wash/mop sink area. 3-comp sink was washed, rinsed, and sanitized properly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P. 1.5 pts - Observed large container of Bourbon chicken measuring 55 deg F and large container of dumplings measuring 53 deg F that had cooled overnight inside walk-in cooler. CDI: both products were voluntarily discarded and denatured. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat: 1.5 pts -
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed various TCS items inside Turbo air cooler measuring above 45 deg F (see temp chart). All items were removed and stored inside walk-in cooler. Repair company notified.
Return visit required by 3-4-18 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 1 pt -
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 large 6 inch containers of dumplings and Bourbon chicken cooling improperly inside walk-in cooler covered in plastic. CDI: discussed with owner proper cooling methods; both products discarded. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 1 pt -
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food tubs and metal containers wet stacked on back dish shelf. *****Continue to work on this issue.******* Consider utilizing other areas of kitchen for air drying or adding additional shelving. |