|
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 coffee was covered but cup was stored on middle shelf of dry goods area, above items for use in facility. CDI - cup moved. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 covered pan of noodles in walk in cooler. Noodles measured 71 and had been cooling for almost an hour. CDI - PIC uncovered pan and explained rule again to employees. Do not cover product until all the food measures 45F or less throughout, then cover. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed rolling tray of food items in front of wok line. Items were in working containers which were not labeled. Label with common name of item - soy sauce, spices, curry powder, cornstarch mix, chili oil, etc. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on line cooler. |
|
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 interior of cooler on wok line had spills and dried food debris in center section. Observed racks in walk in cooler needed better cleaning. |