|
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 a large pan of chopped briskett that was cooked last night. Temperature of brisket was 43 F at time of inspection. Brisket was packed in a large pan (covered). CDI-brisket was discarded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large, metal pan of product sitting on top of exposed, cooked pork belly in walk-in cooler. CDI- Pan was removed. Pork belly was discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizing solution that registered 0 ppm. CDI- Containers were refilled with sanitizing solution that registered 200 ppm. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee prepare to cut into tomatoes before washing them. CDI- Processed was stopped. Employee washed whole tomatoes. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C Observed containers in women's restrooms that were not covered. |