|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
.3-302.11(A) Separate the different types of raw animal foods. -P: Observed raw beef packages on top of clams in refrigerator. Clams are not offered for sale in raw form. Best pracice is to separate these two items in storage. |
|
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 large volume of meat sauce from overnight in refrigerator, 55 F. CDI- discarded product into trash. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found portioned pastas dated 12/10. CDI- discarded. |
|
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 : Facility cooling large volumes of sauce in small refrigerators. Found sauce 55 F fromovernight. Discussed using two comp sink for cooling smaller volumes of sauces. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Facility has no 3-compartment sink. CDI- Set appointment to go over variance requirements with facility. |