|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee take the garbage cans out of the facility to be emptied and return and handle food containers without washing his hands in between. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one pan of raw beef stored over fried chicken in the walk in cooler. CDI- storage rearranged. Improvements made since last inspection. |
|
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 cooked chicken stored in a steamer while the door was open. The chicken was ~115F. CDI- instructed PIC to discontinue this practice. Chicken was reheated to above 165F in steamer (see chart). |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken stored at room temperature on a counter near the grill expo window, cut cabbage stored in a flip top cooler above 45F, and several large plastic bins of chicken in the walk in cooler above 45F (see chart). PIC stated the walk in cooler had been opened frequently during the lunch rush. CDI- fried chicken bins were placed into the walk in cooler until they were below 45F, the top layer of the cut cabbage was placed into a separate pan for cooling in the walk in cooler. |
|
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 diced chicken and sliced steak cooling in a flip top cooler. Both foods were above 45F (see chart). CDI- items were relocated to the walk in cooler for effective cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 sauce buckets stored on the floor throughout the kitchen. |
|
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 cleaned metal pans and plastic tubs stacked while wet. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side of the metal splash guard between the fryers and the wok and debris accumulation in the bottom of a utensil storage bin. Minor improvements made since last inspection. |