|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored over raw fish in walk in cooler . CDI reordered to proper storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over ready to eat soup in walk in. CDI moved soup to area where ready to eat foods were stored. Repeat violation |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated refried beans at 120 degrees greater than 2 hours after reheating. CDI discarded and reheated an new pan of beans for service. |
|
18
|
0
|
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 one deep pan of salsa cooling at insufficient rate to meet cooling parameters. CDI changed cooling method and proper cooling was achieved. -0 points- |
|
31
|
0
|
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 salsa cooling in too great of volume to meet cooling parameters . CDI split into two pans and placed in freezer and proper cooling was achieved. -0 points- |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing on counter top . CDI set up running water at 64 degrees to facilitate proper cooling. |