|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to prep table. CDI: PIC provided paper towels. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and immersion blender stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. Observed a few metal insert pans stored as clean soiled with sticker residue. EHS recommended use of stainless steel scrub brush for removal. CDI: PIC sent pans to be W/R/S.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. CDI: PIC provided sanitizer and primed- 150ppm. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles cooled overnight in 2-door refrigerator being held above 41F. CDI: Education provided and PIC voluntarily discarded product. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in several make tables- units warm in flip top portion, within temperature parameters in bottom reach-in portion. PIC contacted maintenance for immediate service request(approx. 3-4 hour wait time). Facility keeps cold holding logs and all foods within temperature at 7:45am this morning. Facility using ice bags on top of TCS products to cool foods down and cold hold. EHS will return tomorrow, 07/22/21 to verify all units holding temperature. VERIFICATION REQUIRED. |
|
31
|
0
|
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 noodles cooled overnight in 2-door refrigerator in plastic insert pan covered with lid. PIC stated process is to cook noodles, drop into ice bath, then portion into small containers, and place into 2-door refrigerator. EHS recommended more time in ice bath and finishing cooling process in walk-in cooler. 2-door refrigerator designed to cold hold, not to cool. CDI: Education provided and PIC voluntarily discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed insides of make tables and gaskets of make tables with food waste/debris buildup. REPEAT VIOLATION. |