|
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 a box of raw bacon stored above ready to eat meatballs in the walk in cooler.
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw Philly steak stored on top of raw bacon. Observed raw bacon stored above shell eggs in the walk in cooler. CDI - all items were placed in the correct location. |
|
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 pasta, lettuce, cole slaw and sausage above 45F (see temp chart) CDI - all items were sent to the walk in to cool and new product was provided at the correct temp. Cole slaw was voluntarily discarded |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 pizza sauce made an hour ago cooling in the walk in cooler in a large tub with a lid. CDI - container was split into two and one was placed in the freezer, the other had an ice wand placed in it. Suggest keeping cans in the walk in cooler.
Observed spinach and salad cooling in walk in #1 and #2 tightly covered. CDI - spinach was uncovered. Observed tomatoes and romaine cooling in the prep units. CDI - items were taken to the walk in cooler to cool. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed drinking cups stacked wet at the server's station. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed some cleaning needed in prep unit gaskets. |