|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Properly store food by final cook temperature and separate foods of different cook temperatures to prevent contamination. Observed employee processing raw chicken and raw beef bones in the same sink. PIC said these foods will all go into a boiled soup and be cooked above 165. CDI- Chicken moved to separate prep sink for processing and both meats will be cooked above 165. Observed raw chicken above cooked pork in reach in cooler and raw eggs stored above cooked noodles in prep cooler. CDI- Foods properly stored. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Properly sanitize all food contact surfaces, chlorine sanitizer should be 50-200 ppm to be effective. Observed dish machine sanitizer had run out and detergent mistakenly connected to sanitizer tube, dish machine not sanitizing. CDI- PIC will have dishes hand washed and sanitized in 3 comp sink until more dish machine sanitizer arrives. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Date mark all required TCS/RTE foods. Observed TCS house made kimchee in walk in cooler not date marked typically stored more than a week. CDI- Kimchee date marked for date of prep 2 days ago. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
Protect food from contamination. Observed frozen chicken packed in non food approved "thank you" bags. Only use food approved bags for storage of food. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Do not re-use single service items. Observed styrofoam containers that appear to be used multiple times for dry good storage, need to use washable containers. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Use test strips to ensure proper strength sanitizer, dish machine not sanitizing properly.General Comment: Observed house made kimchee in walk in cooler. Owner explained how it is made and appears it is made and kept under temperature control. If pickling kimchee and not storing under temperature control a variance will be required. |