|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 five containers of beef broth cooled from the previous day for holding; all containers at 46F or above. Observed rice noodles cooling in walk in cooler, 1 degree change in temperature in over 30 minutes. Observed cooked pork cooling in cold drawer; not meeting cooling parameters. CDI - All broth discarded. Rice noodles and cooked pork moved to get cool air circulation for proper cooling. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken wings cooked on 1/29 past 7 day date mark window. CDI - Discarded.
Observed other container of cooked wings labeled with 1/31 discard date. PIC stated it was actually 1/31 cook/prep date. CDI - Corrected. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of bleach without label. CDI - PIC properly labeled bottle. |
|
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 Observed beef broth cooled from previous day with lid tightly closed and no active stirring to achieve cooling parameters. Observed rice noodles cooling with lid closed on counter at room temperature. Observed rice noodles cooling in walk in cooler with lid tightly closed. Observed cooked pork cooling in cold drawer not manufactured for cooling processes. CDI - Broth discarded. Rice noodles moved to walk in cooler and uncovered. Rice noodle and cooked pork moved to allow cool air to circulate. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed prep cart (not active prep) stored below paper towel dispenser. EHS recommended a dry place for cart and active food prep. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels held in sanitizer at <50 ppm quat.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket at grill line stored on floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers on clean dish shelf wet stacked after cleaning. REPEAT.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils at 3 comp sink stored hanging exposing them to high amounts of soiled dishes in sink. |
|
47
|
1
|
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. Observed air filters on outside of ice machine in need of cleaning. Observed gaskets on cold units in need of cleaning. Observed walk in freezer floor in need of cleaning. REPEAT. |