|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels in women's restroom. CDI: by restocking. |
|
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 stored above rice noodles in 3-door cooler. CDI: storage order rearranged |
|
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 45F. -P
Observed cooked ground pork in walk-in cooler at 65F that had been cooling since yesterday. CDI: pork voluntarily discarded. |
|
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 ground pork and chunk pork cooling in walk-in cooler stacked on top of each other and covered. CDI: discussed proper cooling methods; ground pork discarded and chunk pork still within temperature transferred to metal sheet pan. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
Observed spoons stored in room temperature water.
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. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed on shelving above prep sinks and 3-compartment sink.
Observed cleaning needed at back shelf where canned goods are stored.
Observed cleaning need on hood system. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Repair damaged wall next to wok line.
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.
Cleaning need on wall next to wok line. |