|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items. CDI: Products reorganized. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sausage for a practice suite presentation partially cooked in the walk in. Food was not for consumption. Product was still cooling after initial heating approximately an hour earlier. CDI: Product was rapidly heated to final cook temperature and displayed only, not consumed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes and turkey cooling at a rate of .05F/min. Observed pork cooling at a rate of 0F/min. CID: Products vented to properly cool. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tightly wrapped pork, ham, tomatoes, shrimp wraps and caprese cooling in various coolers. CDI: Product unwrapped to cool. REPEAT VIOLATION |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of scoops in panko and sugar. CDI: Scoops removed. |