|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Employee observed using bowl at cook line, then taking to multi-compartment sink and wipe out bowl using hands under running water. Employee then took bowl back to cook line to use. CDI- PIC Zhi Zhang was advised as to requirement; utensils removed for cleaning. |
|
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 Raw chicken in walk in cooler and noodles in prep tightly covered during cooling process, and over stacked in containers. Items would not have cooled effectively without intervention. CDI- methods corrected. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee observed actively working in kitchen with no hair restraint on. One employee observed preparing foods while wearing a watch. Provide hair restraint and remove watch. |
|
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. Dried residue on shelving in walk in coolers; dust build up on ceiling fan in prep area. Cleaning is needed. |