|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored under raw chicken in walk in freezer. CDI - PIC moved raw shrimp under RTE foods.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over RTE vegetables in flip top. CDI - PIC moved chicken to front behind RTE vegetables and raw shrimp. -1.5- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in third compartment of 3-comp sink. Only water present. CDI - PIC filled up sanitizer bay with chlorine sanitizer to correct concentration. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cabbage, cooked pork and other TCS foods at front line and in walk in cooler without date marking that were cooked yesterday or earlier in the week. CDI - PCI back dated these items and educated food employees to date mark if not used in one day. -1.5- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lo mien cooling in flip top at cook line from this morning. CDI - PIC still had one hour cool food. Food taken to walk in cooler to cool. -.5- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jade bracelet on arm of food employee from birth. Bracelet can not be removed. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed to-go soup bowls and boxes reused for storage of RTE foods in prep unit at cook line and at front counter. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed damaged vegetable cutter with split wood food contact surfaces at first prep sink in kitchen to right. CDI - PIC voluntarily discarded. -0-
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial ice machine and rice cooker at front counter. |
|
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 buildup on handles and surfaces of cooking equipment. -0- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed strong odor front toilet in women's restroom. -0- |