|
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 41F. -P
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed chicken and shrimp cooling from 12pm at 130pm at 80F (30 mins to get down to 70F). Observed cut napa cabbage cooling from 12pm at 51F with a change of 1F within 30 minutes. CDI. All product could be saved by implementing correct cooling methods (see #31). Discussion held with PIC on cooling. Utilizing thin baking sheets and spreading food into thinner portion to meet cooling compliance quickly. Continue to utilize thin baking sheets on speed racks instead of large bus tubs. |
|
21
|
0
|
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
COMMENT: Observed cream cheese mix for rangoons made yesterday without a date mark. CDI. Cream cheese was date marked with yesterday's date. Facility does a good job date marking; Discussion held with PIC. PIC was unaware that cream cheese has to be date marked. |
|
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 shrimp, lo mien noodles, and cabbage cooling in large bus tubs. CDI. The PIC moved the shrimp, cabbage, and lo mien into thin portions on baking sheets. Explained to the PIC about cooling methods, procedures and time parameters. Provided the PIC will cooling diagrams. If not corrected by the next inspection, a RCP and/or future ITS may have to be implemented to gain long term compliance. |
|
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.
COMMENT: Observed labels for salt, sugar, hot peppers, and sauces rubbed off at wok prep area. Suggested to PIC to label the stainless steel cart instead of containers as they do not rub off as bad as placing a label on the actual container. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed splitting gasket on the walk in freezer door and the low 2 door fry cooler. Observed racks beginning to rust in the walk in cooler. Replace as necessary. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed dumpster doors open and large amounts of loose trash, household trash and debris collected on ground behind dumpster area in need of removal. Repeat; full points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Observed small hole in back screen door in need of repair. Observed a few lights out in the kitchen in need of replacing. |