|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 one container of fried black rice held at room temperature and not labeled with begin and end times. CDI - rice voluntarily discarded. |
|
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 large container of shredded cabbage cooling in walk in cooler. Product measured 50F after cooling for about 3 hours. Container was deep and tightly covered. Condensation was showing on interior surfaces. PIC reminded staff that they had been told several times to keep cooling foods vented or uncovered while cooling. Observed PIC having to direct staff to remove lids from cooked cauliflower as they were about to place product into walk in cooler to cool. Observed PIC having to remind staff to stir cooling sauces and fluff cooling shredded cabbage frequently. CDI - PIC was aware of cooling method Issues and was actively correcting throughout inspection. |
|
42
|
1
|
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 several wet nested clean containers. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed walk in cooler door rusted on interior surface and gasket to same walk in cooler split. |