|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above onions in walk in cooler and raw chicken stored above open pan of raw egg yolks in prep cooler. CDI- Foods properly stored by final cook temperature. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 2 closed buckets of brown sauce made with cooked onions, cooling since yesterday observed at 48 degrees. Cooked fresh scallion onions in this sauce makes the sauce TCS. Must cool this sauce properly or change the process of making this sauce so the onions are not cooked in the sauce. CDI- Sauce disposed of. PIC will not cook the onions into the sauce. |
|
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 sealed buckets of TCS brown sauce improperly cooled and deep containers of fried chicken pieces actively cooling for nearly 5 hrs at 70 degrees, Will have difficulty meeting 45 or below in the next hour in deep containers. CDI- Chicken placed in shallow containers and placed in walk in freezer to rapidly cool. Improperly cooled brown sauce was disposed of. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken in walk in freezer and bucket of soy sauce on cook line stored on floor. CDI- Items stored off the floor. |