|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork, beef, and shrimp stored on the top shelf above ready to eat foods. CDI-The cooler was rearranged to allow the raw product stored on the bottom of the cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 noodles with the incorrect date on them. CDI-The new date was placed onto the container. Observed the chicken in the walk in cooler, and cooked chicken in the reach in cooler in the cook station not dated. CDI-The items were properly dated. |
|
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 cooked broccoli sitting on the counter at 73F, and noodles cooling in the walk in cooler with a tightly covered wrapping. CDI-The broccoli was discarded and the noodles were uncovered. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handles to the scoops stored in the brown and white rice and the cornstarch stored in the food product. CDI-All of the handles were moved to a position not touching the product. |
|
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 buildup on the handles to the hand washing sinks, and the floors of the reach in freezer. Have cleaned. |
|
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 the back splash behind the cook station near the rice cookers with buildup. Have cleaned. |