|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the kitchen. CDI- dispenser was refilled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two containers stacked while wet with datemarking sticker residue on them and a thermometer probe sheathed with dried debris on it. CDI- containers set aside for recleaning. Minor improvements made since last inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 135F to 45F. -P Observed lo mein cooling in covered plastic bins at 60F at 2:30PM. The lo mein noodles were at 59F at 3:40PM. CDI- PIC transferred noodles to the walk in freezer, stirred them, and removed the lid for rapid cooling. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of diced chicken hot holding in a steam table below 135F (see chart). CDI- chicken was reheated to above 165F (see chart). Advised PIC to reheat chicken after dicing it but before placing it in the steam table. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer bucket with a concentration greater than 200ppm chlorine sanitizer. The test strip went form dark purple back to white. CDI- bucket was emptied and refilled at the proper concentration. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 lo mein noodles cooling in large plastic 'bus' tubs in the walk in cooler. The containers were filled half way with noodles and were stacked on top of one another while covered with lids. CDI- PIC transferred noodles to walk in freezer and removed lids for more rapid cooling. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers and plastic tubs stacked while wet. |