|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers and utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitized. |
|
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 lo mein, cooked shrimp, and cooked chicken cooling at slow rate. Observed Lo mein cooling in deep covered container and chicken and shrimp cooling in packed bowls. PIC states foods were cooked between 12 and 12:30, left to cool at ambient temperature, then placed in walk in cooler. CDI, items relocated to walk in freezer. Observed chicken, shrimp, and Lo mein drop below 55F by end of inspection. |
|
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 hood vent with heavy grease build up. Need cleaning. |