|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57C (135F) or above. Observed rice noodles on counter at 81F. PIC stated that these noodles are picked up at a noodle manufacturing plant hot and brought to facility, cooled down and used throughout the week. PIC must ensure that noodles are received at facility at 135F or above and transported to facility in insulated bags/coolers to keep product at 135F and above until cooling is able to start at facility. CDI-noodles spread out onto sheet pan to put into freezer and rapidly chilled. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed rice stored uncovered in walk in cooler. CDI-covered. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two TCS items dated and held past 7 days in walk in cooler. CDI-voluntarily discarded. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floor around fryers and behind equipment. |