|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw ground beef stored on top of raw whole muscle intact beef today. Keep ground beef stored below or beside steak without contact.
Corrected by moving ground beef to beside the bucket of beef shoulder. |
|
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. -P
Observed green salsa, that is made by cooking tomitillos, dated 5/3 today which is 6 prior. Walk in was holding temperatures at 43F today.
Only hold TCS foods for 4 days if storing them between 41-45F and 7 days if holding these foods at 41F or less.
Salsa discarded today to correct. |
|
31
|
1
|
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 black beans and cut cabbage cooling in very deep portions inside of tightly covered plastic containers. These must be cooled in more shallow portions- recommend metal pans and stirring product regularly as well.
Black beans broken down into smaller portions and placed back into walk in today.
Cabbage containers broken down and placed on an ice slush today- cut cabbage and cut lettuce must cool down to 45F or less within 4 hours of cutting it. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed most chefs with cloth towels in their aprons today- these must be stored in sanitizer when not in-use. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed a box of clam shells stored on the floor in the wait staff area today. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed the chemical room door rusted and in need of repair at the bottom.
Observed a missing ceiling vent in the prep area today. |