|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, garlic & oil, and dumplings being held above 41F in bottom portion of make table. Product prepared 11/09/22. CDI: PIC turned down temp on unit and voluntarily discarded product. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed shrimp thawing in prep sink under running water in colanders, but not fully submerged. CDI: Education provided and shrimp placed in different bowl. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of 2-door reach-in cooler soiled with food waste. |