|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility not identifying parcooked fish, chicken, and beef before being offered for sale. Repeat. CDI racks labeled. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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. PHF/RTE foods that are 41F or below have a 7 day shelf life and 42-45F have a 4 day shelf life-P. Observed facility with serrano ham, kidney beans, and pork belly held past date marking time/temperature parameters. CDI items discarded. |
|
31
|
0
|
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 tomatoe sauce in a tall plastic bin tightly covered cooling. CDI item separated in to smaller portions and placed in ice bath. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without proper hair restraint. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-204.113 Warewashing machine shall be provided with an easily readable data plate affixed to the machine by the manufacturer that indicates the temperature, pressure, and conveyor parameters. Observed dish machine data plate no longer readable. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
44-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in walk in units and underside of mixer cages soiled with debris. Repeat. |