|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on clean drain drain board of dish machine. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed duck stored over fish in walk in cooler. Observed raw meat removed from commercial packaging stored over uncovered / unprotected lemongrass used as herb in reach in freezer according to PIC. CDI, foods relocated for proper storage and plastic wrap placed on lemongrass in reach in freezer. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
General Comment: 3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF). PIC stated that chicken prepared on-site was partially cooked and not cooked all the way during the initial heating process. Requirements for non-continuous cooking and documentation provided and emailed to PIC. Not able to verify on-site due to time of inspection if true non-continuous cooking was being completed. Such procedures shall be approved by regulatory authority. Vr to follow up on possible non-continuous cooking procedures. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - Observed chicken cooked earlier cooling in deep covered container in walk in cooler with cooling temperature 1 of 74 degrees F at 12:25 and at 73 degrees F at 12:40. Cooling calculation indicated would not meet cooling parameters and foods transferred to shallow uncovered containers in walk in cooler. Observed tofu cooling in covered container in flip top prep cooler. Tofu transferred to shallow uncovered container in walk in cooler to rapidly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in bowl of standing water at prep sink. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board and on counter surface. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed towel drying of clean cups during inspection. |