|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp and chicken observed previously thawing, sitting in prep sink above 41F. CDI. Moved to walk in cooler for rapidly cooling until ready to prep. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Chicken wings reported to be cooked 1 hour prior observed cooling on racks at room temperature in back of kitchen. CDI. Moved to sheet pans in walk-in cooler for more rapid cooling. Repeat violation. Education provided again on proper cooling methods. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Shrimp and chicken observed thawing with running water above 70F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans observed stacked wet. |
|
47
|
0.50
|
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. Outside of equipment, inside cold hold units and reach in coolers observed with old food accumulation. Clean areas more frequently. Sticker residue observed on outside of clean containers for food. Repeat violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Flooring observed damaged in kitchen. Repair. |