|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed general tsu chicken, sweet and sour chicken, and veggie egg roll all cooked the day before, above 41F in the tall reach in across the fryers. CDI-PIC voluntarily discarded items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken, noodles, and shrimp prep this morning at 11, per PIC, stored in bulk containers covered in the walk in cooler. CDI-Educated PIC on proper ways to cool. Instructed to leave the tops off the containers while cooling and use smaller portions. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal pans on the dish rack. |
|
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.-Observed rusted shelving in the tall reach in units and on the storage rack holding spices. Also torn gaskets were observed in the bottom reach in units of the flip top and bottom reach in unit at the sushi station. |
|
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.-Cleaning is needed along the side of fryers and grill area. Cleaning is needed inside the tall reach in units as well. |