|
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 a trash can blocking the hand sink by the walk in cooler. CDI - trash can was removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed chicken wings stored in a card board box. CDI - chicken was removed from the box. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed bean sprouts, pork and garlic and oil above 45F. CDI - ice was placed in the bean sprouts to cool; the other items were placed in the walk in cooler to cool.
Reminded the PIC of the temperature change to 41F. Because items were above 45F, points were deducted. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. |
|
31
|
0.50
|
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 - Observed chicken wings cooling on the counter. CDI - wings were placed in the freezer to rapidly cool. |
|
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 cleaning needed on shelving in prep units, the walk in cooler and dry storage. |