|
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 bacon on speed rack in sandwich/ catering walk in, stored above cooked bacon. CDI- Food re-arranged by final cook temperature.
Observed raw fish stored behind RTE cheese in drawer cooler where raw fish could drip into and contaminate cheese as fish was pulled across cheese pan. CDI- Raw tilapia moved to front of drawer cooler.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed lettuce overstacked in tub touching rack above it in fridge at entrance to pizza station. CDI- Lettuce re-washed and properly covered to avoid contacting racks. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Traulsen fridge in main cooking area cold holidng cheeses and TCS sauces at 51 degrees, thermometer inside reading 51 degrees, external thermometer reading 39, maybe inaccurate. Gave fridge 30 minutes to recover and observed no improvement in temperature. CDI- TCS cheeses and sauces voluntarily disposed of by PIC. Have fridge serviced as needed, will follow up that fridge is working properly. Observed freshly prepped, diced and sliced tomatoes in pizza prep cooler make table at 53 degrees. Need to chill prepped foods for cold holding as make tables are not for chilling prepped foods down. CDI- Tomatoes moved to walk in cooler to rapidly chill to or below 41 degrees. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few flat pans being tight stacked while still wet in 3 comp sink dish rack area. |