|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two drinks, one on prep table while chicken was being cut and the other on a self over the fried rice steamer unit. Both drinks moved to a lower surface. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed cooked wings 98F and cooked rice 100F sitting out. If wings and rice are to be hot held, use appropriate equipment to kept items hot. If food is to be cooled for reheating later put it on a sheet tray or in a shallow pan, no more than 2 inches deep and cool items in the walk-in or stand up freezer. Items were put in the walk-in to cool. Rice was reheated for hot holding in the steamer. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed 5 wire baskets of egg rolls with one date label on one basket. All cooked items and ready to eat food TCS foods must be date marked with a label. Handout provided and PIC labeled other TCS foods during inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed employees take the cooked chicken wings that were sitting out, previously cooked chicken for General Tso's chicken and shrimp and put them in deep containers, four inches or more, cover them with plastic wrap and put them in the walk-in cooler. Advised facility to put the cooling rack next to the 3 comp sink in the walk-in cooler, spread out all food to be cooled on a sheet pan and properly cool all food not for hot holding. DO NOT LEAVE COOKED CHICKEN WINGS OR OTHER COOKED FOOD OUT IF IT IS NOT BEING KEPT HOT, OVER 135F. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints in use by 3 of the 4 employees with hair. |
|
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 sanitizer bucket on the floor under the handsink. Advised PIC to keep it on a lower self. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - Observed build up and debris on the bottom of the stand up freezers, build up on wire shelving, side of fryers and other equipment such as fans. |