|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table next to food. CDI- Drink removed. |
|
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 a large bowl of sweet and sour chicken pieces cooling at room temp approx. 2 hrs 30 min without cooling methods at 78 degrees. CDI- Improperly cooled chicken voluntarily disposed of by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp and a large pan of lo mein noodles in make table at 58-60 degrees. They had just been cooked 1 hr earlier and placed on make table, make table should not be used to cool foods as they are for cold holding, foods should be chilled to 45 or below before cold holding. CDI- Shrimp placed in reach in, lo mein moved to shallow pan and placed in reach in to chill. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 two large bowls of sweet and sour chicken cooling without cooling methods at room temp. One bowl that was improperly cooled over 2 hrs was voluntarily disposed of. Other bowl that had been cooling approx. 1 hr was moved to shallow pans and placed in walk in cooler. Observed at 70 degrees 30 minutes later. Observed 3 deep containers of cooked chicken cooling in walk in cooler at 54 degrees for 2 hrs, that would cool faster in shallow pans. CDI- Chicken moved to shallow pans. Observed four tightly covered 5 gallon buckets of raw chicken at 68 degrees in walk in cooler prepped 2 hrs earlier. Raw chicken likely not to chill to 45 or below in such deep and covered buckets. CDI- Workers moved chicken to shallow tubs to speed up cooling. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans tight stacked while wet. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 walls in restrooms in poor condition, walls have peeling pain and are have moisture damage, need repair and repainting. Observed damaged walls in hallway leading to second front door needing repair. Walls at kitchen handwash sink have some damage, needing repair, and handsink needs re-caulking at wall. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls in kitchen need better cleaning |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C Hood vents need some cleaning of grease build up |