|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw fish stored above cooked crab legs in reach in freezer. CDI - Freezer rearranged with crab legs above raw products. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 Menudo soup cooling overnight and still at 47-48F throughout. CDI - Discarded. Improvement from last inspection. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw, beans, tamales, and shell eggs holding above 45F in low prep cooler. CDI - All product moved to walk in cooler for rapid cool down. Facility will discontinue use of prep cooler until proper function is verified. VR - Will return within 10 days to verify. Also, queso cheese overstocked in flip top cooler and holding above 45F. CDI - Out of temp product relocated to cool. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Menudo cooling in deep portion with lid on. |
|
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. Metal pans wet stacked on drying rack. Separate to allow air drying. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace damaged door gaskets on walk in cooler door, and low prep cooler door. Also, replace shelves with chipping paint and rust. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler and shelves in reach in cooler. |