|
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 beef stored over RTE crab legs in walk in cooler. CDI - PIC placed raw foods over other raw foods in correct storage order. -1.5- |
|
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 Observed spinach dip cooled overnight to 42-44F in walk in cooler. Observed cut lettuce cooling overnight at 44F. CDI - PIC voluntarily discarded. -1.5- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.13 Preset Tableware - C Wrap, cover or invert preset tableware to preserve cleanliness. Observed exposed preset tables that are used when customers are seated for drinking and eating. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups and lids stored on floor in outside shed directly on floor. -0- |
|
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 lids in place on round containers of cooling spinach dip that were snapped on and containers were stacked four high while cooling. -0- CDI - PIC voluntarily discarded. |