|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 1 container of cut cabbage not datemarked. PIC stated they will be holding it for over 24 hours. Improvement noted since last inspection. CDI-PIC will place datemark on item. REPEAT. |
|
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 cooked pork, noodles, and fried chicken sitting on prep counter, cooling. Items were below 135 (see temp chart) CDI- Items were placed into shallow pans and placed into walk in cooler to preoperly cool. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths on prep counters in facility. Hold in sanitizer between use. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 3 racks in walk in designated to employee items. These racks were located above food for facility's use. Improvement noted since last inspection. Segregate employee food to bottom shelves in walk in. REPEAT. |