|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods-P. Observed a box of raw steak stored over ready to eat fried chicken inside the walk in freezer. Observed raw tilapia stored on the top shelf of the walk in freezer over ready to eat items. CDI by moving to the correct location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations-P. Observed sanitizer in buckets on the cook line at 150ppm, according to manufacturer of quat sanitizer the sanitizer should be at a minimum of 200ppm. CDI by re-filling at the correct concentration. |
|
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 cartons of re-hydrated hash browns stored inside the walk in cooler that were cooled since 10am yesterday at 46-50F.CDI by voluntary disposal. |
|
20
|
1.50
|
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 small amount of buttermilk pancake batter out on the cook line at 52F. CDI by voluntary disposal. Discussed obtaining a TPHC procedure for the pancake batter if the product is to be stored out of refrigeration. Also observed rehydrated hash browns stored out in room temperature at 110F-121F for 1.5 hrs according to the PIC. Manufacturer states rehydration should occur in room temperature for only 20-30 mins. Advised to follow manufacturers specification. CDI by moving into the walk in freezer to cool down, rechecked at 38-52F after 30 min. |
|
31
|
0.50
|
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 large cartons of hashbrowns stored inside the walk in cooler cooled from the previous day in closed containers. |
|
37
|
0
|
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 a box of broccoli and buckets of fruit salad stored on the floor of the walk in cooler. |