|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over breaded chicken in two door cooler and a bowl of raw chicken stored nested in a bowl of carrots onions. CDI-shrimp moved and employee stated carrots and onions are to be cooked with chicken. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of cooked chicken pieces, eggrolls and fried rice out at room temperature and below 135F. Chicken put into cooler, rice put into hot holding unit and egg rolls put under heat lamp. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg wash on ice above 45F and cut iceberg lettuce in standing water on the counter. Ice added and lettuce placed in walk in cooler. |
|
31
|
0.50
|
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 several pans of breaded chicken cooling in walk in cooler and tightly covered with plastic wrap. CDI-vented. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several wet rags stored on counters throughout kitchen. |