|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Store food by final cook temperature. Observed raw eggs stored above RTE sauces in reach in cooler. CDI- Food properly stored. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Cool foods from 135 to 70 in first two hrs and 70-45 in 4 more hrs. Observed pans of fried chicken pieces being left out to cool at room temperature, chicken observed at 90 degrees. PIC said they had been cooked approx. 2.5 hrs earlier. CDI- Fried chicken pieces re-heated to 165 and then properly cooled in flat pans and placed in walk in cooler to reach 70 in two hrs, 45 in 4 more hrs. (Will re-visit to check cooling procedures) |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Cool foods quickily using approved methods: shallow pans, ice baths, quick chilling equipment, don't stack cooling pans and vent them. Observed two 5 gal buckets of onion sauce at 130 degrees cooling in walk in cooler not using proper cooling methods. Doubtful sauce would reach 70 degrees in two hrs. PIC placed sauce in shallow amounts and placed in walk in freezer to rapidly chill. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Do not store food on the floor. Observed buckets of cooling sauces placed on floor. CDI- Food moved to walk in cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep walls clean. Observed significant dust build up on wall behind ice machine. |