|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(2) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw pork in the walk in cooler. CDI PIC rearranged order. Repeat violation.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken prepped above potatoes on the prep tables when entering the establishment. CDI employees stopped prepping chicken during the inspection and EHS had potatoes moved and prep table properly cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet and sour chicken, sesame chicken, and chicken skewers hot holding below 135F at the buffet line (see temp chart). PIC stated items were placed on buffet line 30 min prior to prepare for lunch. CDI items were reheated to 165F+. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 employee prepping raw chicken with container of raw chicken stored on the floor and containers of raw meat stored on the floor of the walk in cooler. CDI containers of raw chicken was removed off the floor. |
|
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 multiple metal containers wet stacked. Repeat violation. Points were not escalated due to improvement seen in air drying equipment and utensils. |
|
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 facility in need on cleaning non-food contact surfaces (gaskets, reach in units, handles of equipment). |