|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein noodles in the reach in cooler that were above 41F. Noodles were left out due to being cooked with. Egg rolls in the flip unit were above 41F. CDI-noodles were placed into the WIC to rapidly cool back down. Egg rolls were placed into the WIF to rapidly cool down. REPEAT |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety observed shrimp cooling in the WIC while covered with a lid. CDI-lid was removed from shrimp. REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & 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 buckets of noodles and lo mein being stored on the floor of the WIC. CDI-buckets were placed onto shelves. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces. CDI-EHS instructed PIC to make sanitizer. REPEAT |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed of reach in cooler doors and handles and flip units. Contained a build up of food and grease. Fryers need a general cleaning along with wok area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. General cleaning of walls and floors needed. |