|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at 3 compartment sink at 10 ppm chlorine. CDI- New sanitizer was made. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment. 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 cooling down with plastic covering. Although food met cooling parameters items must be uncovered during the cooling process. CDI- Plastic covering was removed. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
In back area, in front of 3 compartment sink, observed raw pork sitting out on shelf. Pork was still in its original packaging. Food employee stated pork was pulled from freezer an hour ago and was thawing out. Explained to PIC that foods can thaw out at room temperature, they must be thawed out under refrigeration or being completely submerged under running water at 70F or below.
Also observed cooked ribs thawing out underneath prep table.
CDI- Ribs were moved to walk in cooler and pork was placed under running water. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed dented cans in dry goods area not separated from cans in use. CDI- The dented cans were removed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single-use cups at server station being stored outside of sleeve thus causing contamination. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed the inside of equipment throughout the facility in need of cleaning.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |