|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef above ready to eat foods in walk in cooler. CDI - PIC moved to bottom shelf to correct storage order. |
|
18
|
0
|
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 Observed coleslaw cooling in reach in cooler under other trays of food and covered with plastic wrap unable to get flow of cold air. CDI - Tray of coleslaw uncovered and moved to walk in cooler. |
|
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 pulled pork holding at 125F in steam table. CDI - Employee reheated to 170F before placing back in steam table. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 coleslaw cooling in reach in cooler under other trays of food and covered with plastic wrap unable to get flow of cold air; no change in temperature in over 30 minutes. CDI - Tray of coleslaw uncovered and moved to walk in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice machine non-operational and out of order. Remove/replace as needed. |