|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Properly store raw meats; Observed raw chicken stored above RTE foods in stand up refrigerator; all raw meats properly stored according to final cooking temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark RTE PHF products; Observed cooked shrimp, noodles and chicken cooked three date prior stored inside stand up refrigerator not date marked. All RTE PHF products properly date marked during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Properly cool PHF products; Observed cooked noodles in sealed large plastic container cooling inside stand up cooler measuring 80 degrees F; noodles uncovered and placed into shallow container. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Properly thaw PHF products; Observed frozen beef thawing at room temperature on prep table in kitchen area; use approved methods for thawing (running cool water, refrigeration, heating). beef placed into refrigerator. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment) Keep equipment clean; Observed food debris collecting on surfaces of cooking equipment in need of general cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(general comment) Keep floors, walls and ceiling clean and in good repair; Observed flooring and walls throughout establishment in need of general cleaning and maintenance. |