|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Celery stored in box used to ship raw shell eggs. CDI - Celery discarded; celery will be stored in box used to ship noodles. Also, raw beef stored under raw chicken in walk in cooler. CDI - Cooler rearranged with raw beef above raw chicken. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple knives stored as clean on magnetic strip with dried food debris on blades. CDI - All sent to dish area for processing. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Sushi rice from 1pm with time stamp. CDI - Rice discarded and new batch made. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Lo mein noodles cooling while tightly wrapped in walk in cooler. CDI - Wrapping removed to allow rapid cooling. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Tong handles contacting steamed broccoli in cold drawer. CDI - Tongs removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Wire shelves lined with cardboard in dry goods area. Remove cardboard lining. |
|
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. Clean build up from non-food contact surfaces of meat slicer and build up from surface throughout such as faucet handles, soap dispensers, and cooler door handles. |