|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a couple items in walk in cooler, bucket of caldo and pan of cut tomatoes that were not covered. CDI- Items covered. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods in walk in cooler and 2 door cook line fridge at 43-45 degrees (see temp chart). As rule changed 1/1/19 and all foods were at least 45 degrees no points taken on this inspection. Ensure all cold holding equipment is capable of cold holding at 41 or less. |
|
21
|
1.50
|
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 has not been labeled, or if the label is incorrect. -P Observed a pan of bbq pork in walk in cooler with no date mark. CDI- PIC voluntarily disposed of bbq. |
|
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 evidence that some foods are being cooled in deep 5 gallon covered buckets such as two day old salsa observed at 44 degrees in walk in cooler, and some foods were cooled in deep 4-6 inch deep covered pans that were 43 degrees since yesterday. As rule changed to require foods to be cooled to 41 or less, facility must use proper cooling methods to ensure proper cooling. CDI- Reviewed proper cooling methods with PIC. |