|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employees using bare hands to handle cooked shrimp and cut napa cabbage that will undergo a cook step. CDI - PIC has been advised to minimize bare hand contact with non ready to eat food and to use utensils for food handling. -0 points- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed cooked diced chicken thawing completely submerged in running water with a temperature of 88F. CDI - Chicken was moved to walk in cooler to continue thawing under refrigeration. Approved thawing procedures include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. -0.5 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed pair of tongs stored in container of cut green onions with handle making contact with food. -0 points- |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed modified single use food storage container being used to hold and dispense sesame seeds into food. PIC has been advised to replace single use food container with equipment that is durable. -REPEAT- -1 point- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed prep table in walk in cooler with peeling sticker residue on prep surface. Prep table is used as shelving to store food. Replace prep table with item that is smooth and easily cleanable. -0 points- |