|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 135 F to 41 F. -P. Observed shrimp and calamari from yesterday in cold drawer at 44 - 45 F degrees. CDI - PIC voluntarily discarded products. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed large batch of shrimp sauce in ice bath holding at 46 F. PIC stated that product was made prior to EHS arrival. CDI - PIC portioned into smaller containers and placed into new ice bath and WIC to quickly cool down. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked noodles and pork dumplings with out date mark. Chef back tracked date of first use to yesterday. CDI - Items date marked. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
REPEAT: 3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still present, indicating fruit is not being fully washed. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed 1x stall in female restroom with out a covered receptacle. |