|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above potatoes in walk in freezer. Observed raw eggs stored above noodles in prep unit. Observed raw bacon stored above breaded vegetables in walk in cooler. CDI - All items were reorganized to correct storage order.
REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed metal pans soaking in sanitizer water at 3 comp. sink. Sanitizer water tested at 0 ppm quat sanitizer. EHS checked quat sanitizer dispensing at 3 comp. sink; dispenser read 200 ppm. CDI - Sanitizer water drained. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw shrimp cooling in sushi prep unit without a temperature change within one hour and fifteen minutes. CDI - Raw shrimp pulled to walk in cooler to cool rapidly. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep unit at cook line holding at and above 45F; see temp. chart. Manager stated all items were placed in prep cooler at 11 am. CDI - All items placed on temporary TPHC and will be discarded at 3 pm. EHS recommended getting equipment serviced and only holding items in top section on temporary TPHC.
REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 prepped and cooled in large, densely packed container with plastic covering. REPEAT. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked near cook line. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on miscellaneous racks and shelving throughout. REPEAT. |