|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives storedon magnet above prep table that had food debris on them. CDI- Knives were removed and placed in cleaning area. Recommendation was made to store knives in a place were cross-contamination can be prevented. |
|
18
|
0
|
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 41F. -P Observed a container of cooked noodles that did not have a temperature change in 20 minutes of cooling. Noodles were in a deep, plastic container and covered. CDI - Noodles were placed on a shallow pan to further cooler. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket and glass cleaner spray bottles not labeled at time of inspection. CDI- Buckets and bottles were labeled. |
|
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 a container of cooked noodles that did not have a temperature change in 20 minutes of cooling. Noodles were in a deep, plastic container and covered. CDI - Noodles were placed on a shallow pan to further cooler. |
|
47
|
0.50
|
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 cobb webs and splash on nozzles on hood system. Clean exterior of refrigeration units and interior of cabinets near front counter. |