|
18
|
1.50
|
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 items such as white rice and cut cabbage cooling in prep cooler. Items did not have any change in temperature in 20 minutes of cooling. CDI- items were placed in walk-in cooler and allowed to further chill. Ice was also used to assist with cooling. |
|
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 items such as white rice and cut cabbage cooling in prep cooler. Items were also in deep pans. CDI- items were placed shallow pans in walk-in cooler and allowed to further chill. Ice was also used to assist with cooling |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed frozen shrimp thawing at room temperature on counter at prep sink. CDI- most bags of shrimp were placed in walk-in cooler to thaw. Two bags were opened and placed in sink for cold water to agitate them for proper thawing. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single-service trays stored on floor near ice machine. CDI. |
|
47
|
0.50
|
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. Clean fans screens located near grill and fryers. Clean exeterior of fryers, grill and refrigeration units in kitchen area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors around grill and fryer areas. Clean splash from walls behind prep stations in kitchen area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Replacement light in walk-in cooler is not sufficient. Repair unit for permanent lighting. |