|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pigs left out for cooking at temperatures greater than 45F. Items were cooked by PIC. Pigs should not be left out for an extended period of time before cooking. Items should be left in the walk in cooler before cooking process begins. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Observed rice time not written on the TPHC board. Rice was discarded and TPHC board updated. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Oberved duck thawing under hot water. Facility must use cold water and provide such sufficient quantities that all the product is kept under the cold running water. Ducks were cooked during inspection to 165F. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two roaches in the employee restroom. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths used under cutting boards. Facility should provide a non-absorbent surface instead of a wiping cloth, such as a rubber mat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on walls behind the display area and the three compartment sink. |