|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBSERVED employee personal wrapped raw chicken being stored on top of box vegetables in the walk in freezer. CDI. Employee relocated raw chicken. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf OBSERVED rice cooked yesterday, noodles cooked yesterday, shrimp tempura opened, pot stickers and tofu all opened yesterday. CDI. PIC dated all items. EHS ensured PIC knew how to correctly date items for 7 days. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 written procedures on site. Rice held on time had a correct time stamp. EHS will return with written procedures for rice for facility to hold on site. VR 4/2/2021 |
|
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 salads cooling in prep table low boy in a Styrofoam container prohibiting cold air flow to circulate product. CDI. salads were moved to walk in freezer and reduced to temp of 41F. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. OBSERVED imitation crab meat thawing in a container of water temping 66F in the prep sink by back of kitchen. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 items, chicken, carrots, sauces in and beef, on the floor in containers on the floor in the walk in cooler and walk in freezer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 bowls being used as scoops in the containers of flour. |