|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute with heavy black buildup. Ice machine scheduled to be cleaned later this evening. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken at 43F in cold drawer prepared yesterday, as well as pork gyoza thawed earlier today overstacked in flip top at 48F. Observed cooked rice at 52F in lower portion of right flip top. CDI: Chicken and gyoza were placed on ice to facilitate rapid cooling to 41F, and rice was voluntarily discarded. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked duck with no date label. CDI: PIC knew exactly when the produt was cooked and was allowed to date it for 06/08. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lobster portioned into bags, a plastic container of mixed fish, freshly made potato rolls, and shrimp tempura (all prepared earlier today) cooling in tightly packed containers or in reach in units not rated for cooling. CDI: Mixed fish and lobster spread out on sheet pans and placed into sushi freezer for rapid cooling. Shrimp tempura and potato rolls relocated to reach in freezer for rapid cooling. REPEAT. |