|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed box of opened raw bacon stored over cooked potatoes. CDI by relocating. |
|
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 41F. -P Observed cooked whole potatoes cooling in a pot in room temperature. Product was placed on ice to cool but ice was melted and product was recorded at 0-1 degree F drop in 25 mins. CDI by adding fresh ice and advising to place on a sheet pan. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cups of cut lettuce in the flip top cooler at 45F. Observed products near the door of the walk in cooler, such as: liver mush 43F, bologna 44F, hard boiled eggs 42F and raw fish 43F. Products near the inside and back of the walk in cooler measured 41 and below. PIC indicated this may have been due to opening and closing the door for prep earlier today. CDI- products were moved from the door area or placed into the walk in freezer to chill down to 41F and below. Any items cooling today from prep were moved into the walk in freezer to rapidly chill. PIC scheduled a service check on the unit to occur later today. VR- will make a return visit to ensure the unit can maintain 41F and below at all areas at all times of use. |
|
31
|
0
|
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 Actively change ice baths to allow for proper cooling of the baked potatoes. Observed melted ice bath with product not cooling quickly. CDI by providing a fresh ice bath. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed a stack of raw hamburger patties stored for cooking directly on a towel on the edge of the grill exposed to contamination by the employees apron preparing the burgers. CDI by moving into a container for handling. Also observed pot of cooked potatoes stored on the drain board of the 3 comp sink while in use for utensil washing. Sink was observed to have build up and dirty dish storage in all vats. CDI by removing pot to clean and sanitized prep table. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths used/in use stored on prep tables. CDI by removing for laundering. Advised to maintain a bucket of sanitizer for storage in between uses. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed several single use articles being stored for reuse, such as seasoning containers, gallon milk jugs, cardboard boxes, etc. Advised to discard and purchase items designed for multi use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. PIC to have walk in cooler checked for repair to ensure unit can maintain 41F and below during all times and in all portions of the walk in cooler. |