|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed flats of raw, non pastuerized eggs stored on shelving in the walk in cooler over a bag of carrots.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed tofu stored under unwashed produce.
CDI by moving all unwashed produce to lower shelving. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked spring rolls on the front line at 112F. CDI by reheating to 188F. |
|
21
|
3
|
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 prepared bowls of noodle soup stored without date marks. CDI - date marked. REPEAT |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed green bucket of sanitizer unlabeled in the kitchen. CDI by labeling. REPEAT
7-209.11 Storage-Other Personal Care Items - C, 7-207.12 Refrigerated Medicines - P Store personal care items to prevent contamination. Observed employee medication stored in a container for employee food on the top shelf of the walk in cooler. Advised that if this medication requires refrigeration to store below any customer food items and labeled to indicate "storage for medication". If refrigeration is not required advised storing in the first aid container. |
|
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 a covered pan of cooked chicken with items stored on top cooling in the prep cooler at a rate of 2 degrees per 30 minutes. CDI- items was moved into the walk in cooler for rapid cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed a sticky residue on the outside of the walk in cooler door. Observed dust and other build up on the shelf next to the cook line. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C
4-204.11 Ventilation Hood Systems, Drip Prevention - C
Observed grease build up on the hood system and metal cans used in place of the drip pans to catch oil. |