|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink at the end of the cook line. CDI- dispenser was refilled.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink at the end of the cook line. CDI- dispenser was refilled. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above egg plant in the reach in portion of a flip top cooler. CDI- storage rearranged.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in a flip top cooler. CDI- storage rearranged. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lo mein and sesame chicken cold holding above 45F in a flip top cooler (see chart). CDI- chicken was discarded, lo mein was transferred to the walk in cooler for cooling. |
|
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 facility using TPHC for sushi rice without a recorded start or end time indicating when the product was removed from temperature control. CDI- time stamp was generated for product. |
|
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 3 plastic tubs of cooked chicken cooling at room temperature while the food was below 135F. CDI- product was transferred to the walk in cooler for cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 food buckets stored on the floor in the kitchen. Two buckets were stored near a hand sink along the cook line and 2 were at the back of the kitchen in the dry storage area. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on the floor.
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentration. Observed 2 sanitizer buckets with less than 50ppm chlorine concentration. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple circular plastic containers stored clean and stacked while wet. |