|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer soiled with old food debris. CDI- Slicer taken back to be re-washed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in the walk in cooler holding above 41F. Shrimp was made last night and placed in the walk in cooler. Shrimp had not been removed from the cooler or used since made yesterday. CDI- Shrimp discarded. |
|
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 deli meats in the low reach in cooler without a date mark. Observed cut kale in the cold drawer without a date. PIC did not know which day exactly kale was cut. CDI- Items discarded. |
|
22
|
2
|
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 no time stamp for meats held on TPHC above the grill and rice in rice cooker. CDI- Items time stamped. Observed wrong time placed on items in hot well (gravy, Korean beef, pho beef and chicken). Items were time stamped for 5 hours instead of 4. CDI- Time stamps changed to reflect the 4 hour time hold listed in procedures. Observed chicken placed on TPHC without procedures. CDI- Chicken placed on procedures. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of oil without a label. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in the clean dish storage area. |