|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish rags stored in the front handsink at time of inspection. items removed by employees. Handsinks are to be used solely for handwashing, and not for any other purpose. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw egg mix container stored above raw pork in the reach in cooler. Item moved to the lower shelves. Observed Tongs with raw chicken present being used to dole out raw beef to the wok station. Cross contamination of chicken and beef is not allowed. Each product should have its own tong set. CDI by discard of product and removal of tongs for washing. |
|
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 Observed fried chicken in the walk in cooler, cooled from last night, at 50F. Item was cooled in a large plastic tub, while covered. Item did not meet the 6 hour parameter and was discarded. Ensure that proper cooling methods are used. |
|
31
|
0
|
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 Facility observed cooling large batch of fried chicken in a deep, covered plastic container. Facility should cease this process and utilize sheet pans, ensuring that the product is spread thinly such that air can flow over and around the product. CDI by discard of product. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open at beginning of inspection. Door was open due to employees mopping the dining floor. Ensure that the door is closed during all prep/service times to prevent pest entry. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pan in the dish area. CDI by EHS demonstrating pyramid stack procedure. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several utensils with cracked plastic handles. Ensure these items are kept in good repair, such that a smooth surface is maintained. Remove the burnt plastic to provide a bare, cleanable metal surface, or replace these utensils. |
|
47
|
0.50
|
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 sides of equipment on the wok line in need of cleaning. |