|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods.
In walk-in cooler: Observed raw shrimp stored on top of bucket of sauce and thawing raw chicken stored above buckets of sauce. Observed raw beef below raw chicken.
Rearranged all to proper storage order.
Observed same pair of tongs used for raw meats (Chicken, beef, shrimp, and cooked chicken). Stopped. Placed clean tongs with each product. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single door refrigerator in front improperly holding lettuce at 52F. Lettuce was discarded. Unit is not properly functioning. It was turned down but a service professional will be called if it cannot maintain temperature.
Prep units across from the cook line are holding foods 43-48F and 39-45F. Foods were placed in there this morning so they were moved to walk-in cooler to rapidly chill to 41F before being placed back in coolers. Possibly try turning units down. The kitchen is very hot so be sure to close lids between uses. Return visit required. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Products in the prep units were not date marked but they corresponded with date marked products in the walk-in cooler. Items included: noodles, cooked broccoli, cooked shrimp, cut cabbage, cooked chicken, cooked egg rolls, won tons (opened), greens mix, etc. They will make sure to add dates to the pans that are being placed in the prep units. Return visit required. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep surface. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water at 123F. Do not place in water unless it is 135F. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces properly cleaned.- C
Observed cleaning needed on shelving and general surfaces throughout such as lids of dry goods. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tiles. Observed wires duct taped around fryer. Repair. |