|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water at front handsink. VERIFICATION REQUIRED
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink blocked by plastic containers. CDI: Plastic containers were removed in order to provide access to handsink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked chicken cooling at a rate of 0.2 degrees F per minute. CDI: Item placed in walk in cooler for rapid cooling. VERIFICATION REQUIRED |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken in prep cooler above 45F. Observed noodles in walk in above 45F. PIC stated that these items are left out during lunch and then put back into the refrigerator. CDI: Items voluntarily discarded. EHS informed PIC that food cannot sit out in the temperature danger zone and then be cooled down. Items must be placed on TPHC if PIC wishes to leave items out of temperature control for any length of time. VERIFICATION REQUIRED REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
Observed raw shell eggs stored at room temperature. PIC stated that the eggs are held out at lunch time and then thrown away. Provide clear written start and end time on container. CDI: Eggs discarded.
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 VERIFICATION REQUIRED |
|
31
|
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 recently fried chicken stored at room temperature. PIC stated they leave the product out of temperature control for 2 hours, then bag, and place in the cooler. CDI: PIC was directed to rapidly cool chicken in walk in cooler. Cooling rate was 0.2 degrees per minute from 135-133F. Observed employee pack warm chicken into large plastic container and place lid on it before taking it to walk in. CDI: Lid was removed and employee directed to stir product in order to ensure it is cooled properly. Observed lo mein cooling in prep top unit. CDI: Lo mein taken to walk in cooler for proper cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked on drain board. CDI: Items separated for air drying. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed handles on reach in cooler to be severely damaged. Observed prep top units holding at 45F. PIC stated that units are open at lunch, and do not perform properly. EHS informed PIC that units should still maintain cold temperature during service. PIC advised to ensure routine maintenance is performed on cooler and that it is functioning properly. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed 5 foot candles of lighting over wok cooking area. |