|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
10 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stack of plastic containers identified by PIC as clean with visible food debris, stickiness, date mark sticker residue remaining. Also observed severe accumulation of dark residue inside ice machine. EHS will return within 10 days to verify cleanliness of ice machine. Dishes re-W/R/S at 3 comp sink. (-1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed crab meat, cooked shrimp, and stick butter in smallest fliptop between 42F-44F. PIC states lid was recently held open for loading of cooked items from the WIC. Ambient temp in unit is 41F. EHS explains lid needs to remain shut, and closed as quickly as possible when opened. PIC directed to lower ambient tempo of fliptop by 2-3 degrees. EHS also observed milk in front lowboy at 44F, which was recently used.
CDI- EHS confirmed the items were last 41F or below at 11am. PIC relocates items to WIC for rapid cooling (crab, shrimp, butter, milk). (-1.5) |
|
33
|
0.50
|
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 tapioca pearls cooked for boba beverages cooling in lidded container at front fliptop for just over an hour (started cooling at 11:30am, checked by EHS at 12:40pm) still at 95F. EHS explained that unless confirmed otherwise, cooked boba is a TCS food which needs to be held hot or rapidly cooled. Cool items in non-lidded containers inside reach in or walk ins; not fliptops or lowboys.
CDI- Tapicoca pearls relocated to finish cooling in WIC. Lid also removed. (-0.5) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet stacked plastic containers on prep top which would be unable to dry in such position. EHS provided education on proper drying of dishes. Facility should provide additional drying rack space at the earliest opportunity to facilitate proper drying. Inadequate space presently available for drying and storage of clean dishes. (-0.5)
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
EHS observed employee drying containers with paper towels prior to use.
CDI- Process stopped, container returned to ware-washing, and a different container used. Education on preclusion of cloth drying of clean dishes was provided. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse 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 one fryer basket with deteriorated wire, no longer safe to use.
CDI- PIC removes damaged basket from service. Other baskets are available. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris on metal racks inside WIC. Increased cleaning frequency is advised. (-0.5) |