|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
REPEAT: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled beverage sitting inside of ice machine. CDI - PIC relocated. Provide a designated area for employee items and beverages. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous containers of yum yum sauce (8/8), a large container of rice (8/9), sheet pan of wontons (8/9) and shrimp made today between 50-68 F; products from 8/9 were discarded as they had been out of temperature for more than 4 hours. Shrimp was re-located to WIF. Item began cooling to 41F by the end of the inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2x large containers of TCS foods such as rice (8/9), small containers of yum yum sauce and a sheet pan of wontons (8/9) holding 50-68 F in WIC. CDI - PIC voluntarily discarded products. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe any date marking in the facility including foods such as wontons, orange chicken, numerous cut cabbage containers, pooled eggs & vegetables. All items had been prepped the day prior. CDI - Items were date marked. EHS addressed the importance of establishing a date marking system. Discussed the use of a white board to keep track of what needs to be discarded that day. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 large quantities of rice, yum yum sauce and a tray of wontons in the WIC between 50-68 F. These products were found tightly covered. CDI - PIC voluntarily discarded products. EHS recommended to separate products into smaller batches and keep vented to reach appropriate cooling parameters. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.- Observed frozen raw chicken thawing at ambient air. PIC stated that the product was taken out of WIF prior to the inspection. CDI - PIC moved item to thaw at prep-sink under running water. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
REPEAT: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to the outside propped open. Door must remain closed to prevent insect/rodent entry. CDI - PIC closed back door. |
|
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 containers of broccoli, lo mein noodles, yum yum sauce, bbq sauce and sweet & sour sauce stored on floor inside WIC. |