|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not sanitizing. Sanitizer is not coming out from the line. CDI - Facility will sanitize in bleach and water mixture in 3-compartment sink. VR to be done by 6/19/21. |
|
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 fried chicken in cooling process drop 8 degrees in 39 minutes and cooked noodles drop 0 degrees in 36 minutes. CDI - Items placed in freezer for faster cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed over-stacked porkbelly, over-stacked clams, and curry laksa above temperatures. CDI - Items taken to WIC for cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen udon noodles thawing at room temperature on top of prep unit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above customer food in WIC and prep unit. CDI - Items moved. |