|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked noodles dated for yesterday 82F in sealed container inside lowboy. CDI- Noodles which failed to cool voluntarily disposed of by PIC. (-1.5) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 46F sliced raw salmon, stacked in layers and tightly wrapped inside sushi display case while cooling. EHS also observed noodles in sealed lidded container, which failed to cool overnight inside lowboy. Items should be cooled unsealed in a WIC, so that air may circulate around the product. CDI- noodles voluntarily disposed of, salmon moved to WIC for cooling, and proper cooling methods discussed with PIC. (-.05) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed multiple TCS foods in undrained ice at fliptop across from cook line, as well as noodles cooling in the WIC in undrained ice. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed leak at hot water dish machine. Repair at earliest opportunity.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep scoring no longer able to be properly sanitized. CDI- PIC removes board from service. (-0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of rust and debris on top of hot water dish machine. Clean at earliest opportunity. (-0) |
|
55
|
0.50
|
Physical facilities installed, maintained & 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. Observed wall behind cutting boards with visible food splatter and in need of cleaning. (-.05) |