|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch cooked rice with his bare hands during inspection. CDI: EHS instructed PIC to only use gloved hands to directly touch food products. PIC voluntarily discarded rice. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shell eggs overfilled in metal pan in a flip top unit across from wok, as well as lettuce cups overfilled in expo unit across from handsink. Observed several items inside walk in cooler holding between 43F and 45F. Shell eggs and lettuce cups were placed on ice to rapidly chill to 41F, and PIC called for maintenance on walk in unit during inspection. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
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 no TPHC procedure in place during inspection for sushi rice. CDI: EHS provided TPHC procedure template to PIC during inspection. |
|
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 freshly prepared chicken and noodles cooling in deep containers inside the walk in unit. CDI: Noodles were spread out into shallow plastic pan, and chicken was split into two smaller portions to rapidly chill to 41F. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils on grill stored in containers of heavily soiled water, as well as a knife stored in the gap between the expo flip top and a prep table. CDI: Container emptied and refilled with clean water, and knife removed and sent to be cleaned. |
|
53
|
0
|
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. Observed heavy dust buildup on fans and vents inside walk in cooler. |