|
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 bulk container of cheese Rangoon filling inside line area reach in cooler at 52f. Filling prepared previous day but removed from cold holding earlier in day for prep. CDI - PIC spread onto sheet pan and placed in freezer to quickly cool back to 41f. Do not allow bulk quantities of refrigerated TCS foods to sit out at room temperature during prep. Only remove the amount needed for prep from refrigeration. EHS recommends packaging into smaller portions once prepared to prevent bulk quantities from repeatedly being removed from cooler. REPEAT Point value remains at half credit due to overall improvement in cold holding from last inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed noodles sitting at room temperature at line area with 4 hour timing present. Noodles are not listed on TPHC procedures. CDI - PIC added new TPHC procedures for noodles during inspection. When using TPHC, ensure products using have procedures available and follow the procedures. REPEAT |
|
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 tightly packed and sealed plastic container of ground cooked pork cooling inside line reach in . CDI - PIC spread pork onto sheet pan and placed into walk in to quickly cool to 41f. Pork was cooked and cooled previous day and processed into ground product today. Once processed, use a method to ensure the food quickly cools back to 41f. Do not place directly into tightly packed and sealed containers for cooling. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans of chili paste, lychee, and bamboo shoots not segregated from in use inventory. CDI - PIC discarded. Dented and/or damaged packaged items should be segregated from in use inventory and marked for return or discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils and lids stored in unclean containers at dish area. Store clean items in containers which are clean to prevent contamination. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup and standing water inside of cabinetry under server beverage station. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed empty soy sauce buckets, wooden pallets and other debris present in outside enclosure. Remove to prevent pests. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors shall be clean. Caution should be used to minimize food exposure. Observed debris and buildup present on floor under ice machine area needs cleaning. |