|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Foodborne illness risk factor violations observed during inspection. These were corrected during inspection. Violations corrected during inspection. Repeat violations. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation Observed raw meat pieces in vegetable prep sink. PIC informed food employee to wash, rinse and sanitize prep sink as corrective action. REPEAT VIOLATION. Full points will be deducted for this violation at next inspection.
Observed raw pork sitting over tomatoes in walk-in cooler. Pork moved to lower shelf. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. Chicken wings sitting at room temperature were 63F. Per PIC chicken wings were sitting out for 1 hour. Chicken wings placed on sheet pan and placed in walk-in cooler to cool down as corrective action. Do not let TCS foods sit at room temperature during lunch. Recommend using Time as Public Health Control for wings or noodles if need to sit at room temperature during busy period. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Dumpling sitting at room temperature were 100F. Dumplings placed on sheet pan and placed in walk-in freezer and cooling properly. Once TCS foods reach 135F they must be actively cooled. Monitor foods when cooling to ensure meeting cooling parameters of 135F to 70F within 2 hours and to 41F within another 4 hours. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Use only food grade containers for food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses. Wiping cloths observed stored on prep surfaces. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Remove plastic containers from facility that are not food grade containers. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. Prep sinks need to be cleaned. Buildup in prep sinks in corners and also in 3 compartment sink. |