|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken, tomato, lettuce and egg rolls holding above 41F. CDI - items were placed in the walk in cooler to cool; see temperature chart. Lettuce and tomato voluntarily discarded. |
|
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 chicken wings cooling on the counter. CDI - explained proper cooling methods. Chicken wings were placed in the freezer to rapidly cool; see temperature chart. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth on the prep table. |
|
42
|
0.50
|
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 container stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed chicken wings and crab rangoons stored in cardboard boxes. CDI - cardboard was removed. Only store food in clean/sanitized food-grade containers. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat Violation 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 reach in cooler shelves, the walk in cooler shelves and the vent in the walk in cooler. |