|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink on shelf above prep cooler and another drink on back cart above clean dishes. CDI: drinks were relocated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed garlic and oil mixture sitting out on counter at 70F. PIC stated that garlic and oil mixture had only been out for 2 hours. Suggested to place on TPHC. CDI: placed on TPHC; procedure form e-mailed to owner. Observed green leaf lettuce and Napa lettuce at 45F inside bottom of front prep cooler. CDI: thermostat was turned down. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
Repeat:
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 Vermicelli noodles cooling inside walk-in cooler in large bowl covered and rice noodles cooling inside bottom of prep cooler tightly wrapped and stacked. CDI: both noodles separated onto shallow metal pans; rice noodles placed inside walk-in freezer.
VR by 3/23/19 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed much improvement on wiping cloths stored on counter. Observed wiping cloth in bucket at front of kitchen below 150ppm quat sanitizer. CDI: corrected to 200ppm. |