|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, beef, cut cabbage, mixed vegetables, and chicken holding in prep top above 41F. Ambient temperature of unit 40F. CDI - Ice added to ingredients for rapid cooling. All items in prep unit below holding at 41F or below. EHS recommend keeping prep top lids closed when not in service. - 1.5 - |
|
31
|
0.50
|
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 cooked shrimp cooling in prep top. CDI - Shrimp moved to walk in cooler for rapid cooling. Use methods such as adding ice as ingredient, or placing in shallow pan in walk in cooler for rapid cooling. - REPEAT - 0.5 - |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. CDI - Door was shut. - 0 - |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed caulk between prep sink and splash guard with significant black buildup. Observed hood shields in need of cleaning. - REPEAT - 1 - |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belongings stored above facility food items throughout facility. Keep all employee items on lowest shelf, not above any facility food items. - REPEAT - 0.5 - |