|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sesame chicken being held above 41F in make table. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
31
|
0.50
|
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 steamed broccoli being cooled in make table unit. Unit not designed for cooling foods. Product was within 6 hour cooling time frame. CDI: PIC moved product to walk-in cooler for rapid cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 4 live roaches during inspection. Roaches did look as if they were dying/stunted. EHS recommended facility caulk and seal openings in area where dish machine used to be- pipe lines running into wall and around covered pipe in floor. Standing water around old dish machine drain line- seal/caulk as well. PIC provided documentation of pest control. Facility uses Orkin- last visited on 10/01/20. EHS instructed PIC to have pest control come at least weekly until pest problem is resolved. EHS will return on 10/24/20 to check for signs of pests and either cancel or proceed with Intent to Suspend(ITS) of permit. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue on handles of 3-door freezer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed sticky residue on all 3 soap dispensers at hand sinks throughout kitchen.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed standing water around floor pipe where dish machine used to be connected. EHS recommended that facility clean and caulk around pipe to to prevent dirty standing water(pest attrantant). |