|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee beverage stored on prep surface beside rice. CDI beverage voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls and baked chicken holding less than 135F. CDI baked chicken reheated above 165F. Spring rolls voluntarily discarded. EHS recommending spring rolls placed on TPHC. Documentation given to PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
l3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads in display unit above 45F. CDI PIC stated salads were recently prepared. Salads taken to walk-in cooler to rapidly cool.. |
|
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 packages salads cooling tightly covered in display case. CDI salads placed in walk-in cooler to rapidly cool. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VERIFICATION REQUIRED. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces between uses. Observed sanitizer too low. CDI bucket refilled to proper concentration. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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. Observed in use utensils being placed in soiled water between uses. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in direct contact with customer beverages. |