|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Container of cooked lo mein noodles in prep cooler bottom of the unit not under temperature control. Lettuce in salad prep cooler not under temperature control. CDI- noodles were removed from prep cooler, portioned into smaller pans and placed in cooler for rapid cooling. PIC Zhi Zhang voluntarily discarded lettuce |
|
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 marinated chicken in prep cooler tightly covered during cooling process. CDI- PIC removed lid and placed in walk in freezer for rapid cooling. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee cutting vegetables with no hair restraint on. Provide hair restraint for all employee's preparing foods. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans on wire shelving over multi-comp sink stacked tightly while wet. CDI- Pans separated |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. 4-501.11 Maintain equipment in good repair. One small counter top cutting board heavily scarred and stained. Some rusting on storage shelving. Replace repair all. (0pts) |