|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P OBSERVED build up on the inside of the ice machine. Increase cleaning frequency. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 two containers of cabbage being held on time for TPHC without the time stamps. Eggs were being held on time without time stamps and procedures. CDI. PIC added times to both containers. PIC added time to eggs and filled out documentation to hold eggs on time for TPHC. REPEAT |
|
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 noodles and shrimp cooling in metal containers wrapped with plastic wrap in the walk in cooler. CDI. PIC vented both items to allow cold air flow to reduce temperature. REPEAT. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED one crawling insect on the wall by the 3 comp sink. REPEAT VIOLATION |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C OBSERVED general cleaning needed throughout facility. Build up on floors near rice cooking machine. REPEAT |