|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Shell eggs on top of box of spinach. CDI- Eggs moved to protein cooler lower shelf. |
|
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 : Found approx. 20 gallons of onion sauce 61 F from overnight. CDI- PIC voluntarily discarded. |
|
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: Chunks of cooked chicken is held room temperature during meal times. Found container of cooked chicken 58 F. CDI- chicken moved back to cooler forcool down. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found various cut leafy greens, kale, in opened undated bags. PIC stated it takes a week to run through quantity of kale. CDI-by instruction to date mark cut leafy greens. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Windex unlabeled. CDI- labeled.
7-207.11 Store labeled, employee medications to prevent contamination. -P: Advil found on shelf with food. CDI- Advil moved. |
|
31
|
0.50
|
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 : Found large quantity of onion sauce in closed container from overnight. Sauce did not cool properly. See # 18 above. CDI- Sauce discarded.
Cooked chicken 88 F on cooling rack in kitchen after 1.5 hours. Ambient temperature 78 F. Chicken moved to walk-in and cooled to 51 F in about an hour.
Lentil soup cooling on prep table 122 F. Temperature upon arrival 144 F. Moved to walk-in. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Sccop handles in ice and in sugar. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in female restroom. Repeat. |