|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed Shrimp (107F) hot holding next to grill at improper temperature. Observed cooked peas and carrots (54F) at improper temperature near rice cookers. CDI - Shrimp was reheated to 185F before being placed back into hot holding. Peas and carrots voluntarily discarded by PIC. - REPEAT - 3 -
** This is facilities third consecutive hot holding violation. If another violation occurs, a risk control plan will be implemented. ** |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, shrimp, beef, and chicken holding between 43-50F in grill drawers. Ambient temperature of unit 43F. Observed mayonnaise based sauce being held at ambient temperature (65F). CDI - Sauces voluntarily discarded. Items will be held on TPHC until cooler is fixed. A VR will occur by 3/9/2021 to ensure cooler has been repaired. PIC understands if cooler is not repaired by 3/9/2021 facility must close until cooler is fixed. - REPEAT - 3 - |
|
31
|
0
|
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 noodles cooling tightly covered in plastic bags. CDI - PIC opened bags to facilitate cooling. - 0 - |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed raw chicken (42F) stored on cart next to dumpster. CDI - PIC moved to walk in cooler. Protect against contamination. - 1 - |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several utensils stored with handles inside of food. CDI - All utensils removed. - REPEAT - 0.5 - |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few wet stacked pans at dish drying area. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on prep top next to hand sink. CDI - Food removed. - 0 - |