|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken removed from commercial packaging and stored over wonton wrapper and ready to eat foods in white freezer chest. Observed wonton tray stored in direct contact with raw chicken in walk in cooler. CDI, foods relocated for proper storage. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - TCS foods shall be hot held at 135 degrees F and above. Observed 1 pan of chicken along line at 122 degrees F. CDI, food relocated to kitchen to reheat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed 2 containers of cooked chicken not date marked and a 3rd bus tub of chicken date marked 1/2. Observed 2 containers of cut cabbage and and an open package of tofu not date marked in prep unit. Repeat. CDI, foods voluntarily discarded by PIC. Repeat. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed glass cleaner stored on ice machine. CDI, cleaner relocated for proper storage.
7-201.11 Store toxic materials to avoid contamination. -P - Observed container of bleach not labeled by common name of substance. CDI, sanitizer labeled while on-site.
7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed sanitizer above required level at 3 compartment sink for chlorine. CDI, sanitizer diluted to required concentration. Repeat. |
|
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 large covered tub of chicken cooling on prep table. CDI, chicken relocated to shallow trays and placed in walk in cooler to rapidly cool. Repeat. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed dry ingredients and spices at prep line on cart not labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal pans being wet stacked on clean drain board of 3 compartment sink.
4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored in to-go plastic bag above produce on storage rack. |
|
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 - Observed witre strainer with broken wires stored above oven. CDI, operator voluntarily discarded strainer. |