|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT. 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 dumplings cooling at room temperature during inspection. Per PIC they would fry the dumplings in the morning then cool it down in the walk in cooler. When EHS temped dumplings it read 91F. CDI-Dumplings were moved to walk in cooler to finish the cooling process and EHS educated PIC on cooling methods. |
|
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.-Observed several sauce bottles and spice containers without a label. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed boxes of food stored on the floor in the walk in cooler and walk in freezer. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed the handle of scoops in contact with dry rice and flour. |
|
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 torn gaskets in the reach in units of flip top. |