|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed and cut produce in the walk in cooler. CDI - items were rearranged correctly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION 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 while covered in the prep top on the cook line. CDI - explained proper cooling methods; noodles were uncovered and placed on a sheet tray in the walk in cooler to cool. See temperature chart. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on a prep table. CDI - cloth was placed in the sanitizer bucket.
Observed a bleach sanitizer bucket at 10 ppm. CDI - bucket was remade at 50 ppm. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT VIOLATION 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored above facility food in the prep unit and in the walk in cooler. |