|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P- Observed egg drop soup at 125F and wonton soup at 115F. CDI- soups were reheated to 170+ in wok. (1.5 pts) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P- Observed cabbage on prep table at 48F. CDI- cabbage was put in RIC to cool. (0 pts) |
|
33
|
1
|
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. Pf- Observed chicken cooling on a speed rack at room temp at 105F-121F. CDI- chicken was put in WIC to cool. (1 pt) REPEAT. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 approx. a dozen containers of spices and sauces without labels. Foods were labeled during inspection. (0 pt) |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 boxes of food stored on the floor in WIF. (0 pts) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair. Observed rusting on shelves throughout facility.
4-402.11 Fixed equipment shall be installed to allow access for cleaning and spaced from adjoining equipment, walls, and ceilings at a distance of not more than 1/32 inch; or sealed to adjoining equipment or walls. Observed caulking needed at prep sink and at 3-comp sink splash guard. (1 pt) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. Observed cleaning needed on shelves and in RICs throughout. (0.5 pts) |