|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed lid to the rice cooker in the handwashing sink. CDI: Lid moved to the handwashing sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed a container of cut cabbage that had an unsanitized bag of vegetable mix sitting directly on top. CDI: Cut cabbage was discarded. Discussed with PIC to ensure that staff is having food come into contact with clean and sanitized surfaces only. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P) - Observed boneless wings, chicken wings, and ribs that were either prepped yesterday or earlier days in the week above 41F. Ensure that approved rapid cooling methods are being utilized to meet cooling parameters. CDI: Cooling parameters were discussed. Boneless wings and chicken wings were voluntarily discarded. Ribs were moved to the walk in freezer to rapidly cool down. Recommend having cooling logs. |
|
33
|
0.50
|
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. Observed sushi that was prepped today at 43-45F at grab and go cooler cooling down. Observed some of boneless wings, chicken wings, and ribs that wasn't prepped today with temperature ranges at 42-45F. CDI: Boneless wings and chicken wings were voluntarily discarded. Ribs and sushi rolls were moved to the walk in freezer to rapidly cool down. Discussed utilizing rapid approved cooling methods. Followed back up on temperatures. Ribs were 27F in walk in freezer. Sushi rolls were put back in the grab & go area with temperature ranges of 32-34F after being rapidly cooled. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some squeeze bottles not labeled at the sub prep cooler. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods. Divots in the floor are seen by cooking equipment. Physical facilities shall be kept in good repair.
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. Cleaning is needed to the walls underneath the hand dryer. |