|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee's open can drink stored in kitchen, CDI- Drink removed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above tomatoes and cut cucumbers. CDI- Raw beef moved under RTE foods, foods stored by final cook temperature. |
|
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 45F. -P Observed two deep tubs of fried chicken pieces, one in walk in cooler, and one being left on counter to cool, that had both been cooked 2.5 hrs earlier that were 75-85 degrees. CDI- Improperly cooked chicken disposed of by PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 fried chicken pieces left out at room temperature to cool and tubs of chicken cooling in amounts too deep properly cool. CDI- Improperly cooled foods disposed of by PIC. Reviewed proper cooling methods with PIC who will revise how foods are cooled. |
|
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 various buckets of open sauces stored on the floor. CDI- Sauces stored off the floor.
GENERAL COMMENT: Investigated SR# 62538 during inspection. |