|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
(REPEAT)
2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in three compartment sink; Observed same staff wash hands in hand washing sink and turn faucet handles off with bare hands. CDI staff educated and all staff properly washed hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 (C ) No bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee bare hand green peppers during prep that are going to be cooked throughout the week and not immediately added as ingredient. CDI peppers discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
(REPEAT)
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
|
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed fried chicken cooling from 12:30 PM-2:30PM measuring 74-90F; CDI all fried chicken discarded by staff due to 2hr cooling window was missed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
(REPEAT)
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large container of egg rolls pulled from walk-in cooler prior to inspection and stored on prep table for service (approx 80) measuring 51-75F. CDI Owner stated that rolls had been out of temp for 30minutes; egg rolls portioned into smaller pans and placed back into walk-in cooler to cool back down. Observed rolls measuring below 45F at end of inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
(REPEAT)
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 large containers of cooked / fried chicken and rice and chicken chunks all cooling at room temp measuring between 51-120F. Average thickness of containers were 9-12inches in thickness. CDI chicken was discarded due to cooling parameters not met, rice portioned and properly cooled under mechanical refridgeration. |
|
47
|
0.50
|
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 non-FCS of equipment with build up in need of cleaning. (cooking equipment, kitchen equipment, handles on dry food bins, shelving throughout, hood filters) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed repair issues to PHYSICAL FACILITIES (flooring throughout, drains). |