|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple gloves stored on handsink when entering facility. CDI - Gloves were relocated.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at serving station handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready to eat foods. CDI - PIC reorganized for correct storage order.
3-304.11 Food Contact with Equipment and Utensils - P Observed bowl of brown rice stored in contact with white rice in rice cooker. Bowl holding brown rice was not clean and sanitized with plastic wrap on outside. CDI - PIC relocated bowl of brown rice. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed scoop used for fried wontons stored with heavy food debris and residue. Advised the facility increase cleaning frequency or replace scoop throughout the day. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P Observed sesame chicken (reach in & walk in), brown rice, and white rice above 41F. PIC stated the products had all been cooled on the counter last night until closed and then placed in walk in. Products did not cool from 135F to 41F within a total of 6 hours. CDI - All items were voluntarily discarded during inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bulk items that are being cooked and stored in the freezer one day without a date label. The food employees pull that product to the reach in units. CDI - Products were voluntarily discarded for other reasons. Educated to cook, freeze, and date label product in freezer. Date label the food that is brought to the reach in. REPEAT. |
|
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 sesame chicken (reach in & walk in), brown rice, and white rice above 41F. PIC stated the products had all been cooled on the counter last night until closed and then placed in walk in. Products were tightly covered with plastic and densely packed in containers. CDI - All items were voluntarily discarded during inspection |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, equipment door tracks, and outside of equipment with food debris and residue. Increase cleaning frequency. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
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 possessions in walk in cooler and reach in cooler stored above or with customer food. Walk In cooler has designated area, EHS recommended all food be stored below customer food and in designated area. EHS recommended creating designated area in reach in cooler. |