|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken and raw shrimp stored over ready to eat vegetables and cooked meat in walk in freezer and cooler. CDI, foods relocated for proper storage. Repeat. |
|
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 chicken stock hot held at 124 and 88 degrees F on prep table. CDI, bulk container of chicken stock began to be reheated by PIC. chicken stock held on prep table placed on TPHC. time as a Public Health Control form completed while on-site. |
|
31
|
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 cut cabbage recently prepared and cooling in deep container inside prep refrigerator at cookline. CDI, cabbage transferred to shallow uncovered containers in walk in cooler to rapidly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms being cut / prepared but not washed prior to preparation. CDI by instruction to ensure that unwashed fruits and vegetables are washed prior to preparation. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water at 82 degrees F while employees washing equipment manually at 3 compartment sink. CDI, detergent vat refilled with hot water above 110 degrees F. |