|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee walk to service line to help prepare customer food without washing hands. CDI: Education provided and employee washed hands.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee not wash hands for 20 seconds- brief/limited scrubbing before rinsing. CDI: Education provided. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with sticky residue. CDI: Education provided and PIC sent pans to be W/R/S. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cabbage prepared @11am not meet cooling parameters. See temp chart for details. CDI: PIC voluntarily discarded product. |
|
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 cabbage, noodles, and chicken cooling in large plastic covered bus tubs. Cabbage prepared @11am, noodles and chicken prepared @1pm. CDI: Education provided, PIC voluntarily discarded cabbage, and other products vented and stirred for rapid cooling.
**CONTINUED NON-COMPLIANCE CAN RESULT IN FOOD BIENG DISCARDED AT NEXT INSPECTION. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 bulk container of soy sauce, and two insert pans of seasoning stored without lids. CDI: PIC provided lids. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed make table not working. EHS recommended removing unit completely since facility no longer using and working from walk-in cooler. |