|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket of towels stored in handsink in server station. CDI bucket relocated.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at two handsinks. CDI papertowels provided. |
|
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 large bus tub container of seafood items placed in walk-in cooler yesterday, items at 50-54F. CDI products voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles, garlic/oil mixture, seafood mixture and steamed clams above 45F. CDI noodles, garlic/oil mixture and seafood mixture voluntarily discarded. Steamed clams placed on TPHC for buffet.
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed homemade kimchi, tartar sauce, salsa and shrimp sauce not date marked. CDI all items prepared on Saturday (10/7/17), back dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large amount of seafood mixture cooling in plastic bus tubs in walk-in cooler. CDI product voluntarily discarded. PIC stated going forward product will be seperated in to shallow metal pans. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet throughout facility. |
|
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 nonfood contact surfaces collecting food and grease debris. |