|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partically cooked bacon stored directly above lettuce in reach-in cooler. CDI items properly rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces. |
|
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 salads, milk, yogurt and liquid egg whites in cold holding above 45F. See temperature chart for temperature observations. CDI salads voluntarily discarded. Yogurt and milk placed in cooler that is properly holding temperature. Egg whites voluntarily discarded. Salad, milk and yogurt cooler turned down. Cooler reading 38F at end of inspection. |
|
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 Observed burritos cooling tightly covered/tightly wrapped and stacked in walk-in cooler. Product above 45F. CDI burritos placed in walk-in freezer to rapidly cool. EHS requiring new cooling procedure to be emailed. |
|
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. Observed handle of ice scoop stored directly in ice. |