|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink and spray bottle testing at 0ppm chlorine. CDI - Chlorine added; tested at 50ppm. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Noodles cooling in walk in cooler while tightly wrapped. CDI - Wrapping removed to allow proper cooling. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Container frozen pork thawing on back of three comp sink. CDI - Relocated to walk in cooler. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Visible gap under screen door at back of kitchen. PIC has installed plastic base board in place of weather stripping. Install weather stripping to eliminate gap. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of walk in freezer. Relocate to shelves. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths on prep surfaces. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop stored with handle in fried rice. CDI - Reinserted with handle above rice. |