|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat pickled radishes. CDI: Items rearranged. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw chicken wings that were cut and marinated yesterday at 42F in the walk in. CDI: Product was chilled to 41F.
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 vegetable broth cooling in walk in from yesterday at 52F. CDI: Product voluntarily discarded. |
|
31
|
0
|
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 vegetable broth cooling in deep, covered pot in walk in. CDI: Broth voluntarily discarded. Observed raw chicken wings cooling in tightly packed and covered plastic tubs from yesterday in walk in. CDI: Product was rapidly cooled. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on several squeeze bottles. PIC stated the items were different oils, water, and hot sauce. EHS and PIC discussed labeling methods that may work best for facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetable broth and sauce stored on floor in walk in cooler. CDI: Broth voluntarily discarded. Sauce moved off of floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a tabletop griddle being used on the counter, with grease vapors for heating up gyozas. Equipment was marked for household use only. CDI: Equipment was removed. PIC had a small commercial flat top that he has relocated to be underneath the hood. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster are open. This is a shared dumpster. EHS suggested adding a sign that states to keep doors shut in an effort to encourage all tenants to close doors. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
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 over customer food in walk in cooler. CDI: Food was relocated. REPEAT VIOLATION |