|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed unwashed produce above RTE food items in 2 dr standing RIC. CDI - PIC restore proper storage order.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed RIF holding raw, out of original packaging, chicken stored above raw, out of original packaging, beef. CDI - PIC restore proper storage order.
REPEAT -1.5-
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed rice cooker hot holding rice with another bag of brown rice in direct contact with white rice. CDI - PIC removed bag of rice from rice cooker. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 1 pan of kimchi in 2 dr standing RIC cold holding above 41F. CDI - PIC voluntarily discarded item. Points not escalated due to decrease in severity. REPEAT -1.5- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 1 pan of cooked carrots cooling in an ice bath at an inadequate rate of .10F/min. EHS notes that the ice bath was not sufficiently covering the pans high enough to cover the amount of food that was inside the pan. CDI - PIC voluntarily discarded item. REPEAT -1.5- |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed in use utensils being stored in hot water at 110F using an electric heat warming device. CDI - PIC re-filled water and will frequently check temperature of water. REPEAT -1- |
|
49
|
0
|
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 RIC with gaskets with visible black buildup and cracking. |