|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxes of produce over cut and ready to eat cabbage. CDI - moved the boxes of unwashed produce. Repeat violation. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
•3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of raw chicken on the drainboard of the prepsink at 67F. This food was not being worked with at the time. Once preparation is done, food must be put back in temperature control. CDI- chicken placed back in the walk-in and was observed cooling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooked noodles were put in the walk-in tightly covered. CDI - PIC vented and the food temperature was dropping at an adequate rate once vented. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on a cutting board. CDI - placed in the sanitizer bucket. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed of shelving and eqiupment. Repeat violation. |