|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat produce in walk in cooler. CDI - Items relocated to correct order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chorizo stored above ready to eat empanadas in low cold unit. CDI - Reorganized. REPEAT. |
|
18
|
3
|
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 41F. -P Observed cooked chicken breasts cooling at a 0.40 rate. Chicken started cooling at beginning of inspection. CDI - Chicken placed in walk in cooler to finish cooling process.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed diced tomatoes cooling in walk in cooler; cooling at 0.07 rate. CDI - Tomatoes uncovered and container moved up higher to cool efficiently. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Verde and roja Salsas holding 48F and above in drink cooler at bar. Employee stated they have been holding since 11 am (More than 4 hours). CDI - Discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shredded beef without date mark. Employee stated it was portioned from original batch in walk in cooler; original container date marked for 2/08. CDI - Correctly date marked container. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer, employees were unable to identify which type of sanitizer. CDI - Discarded. |
|
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 chicken cooling with pans on ice, but cool air not able to surround entire product for cooling. CDI - All chicken placed in walk in cooler to complete cooling process.
Observed tomatoes cooling in larger plastic container with lid tightly closed in walk in cooler. CDI - Container uncovered and placed on higher shelf to cool efficiently. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer providing 0 ppm chlorine or quat sanitizer. Discarded.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer held on floor under prep area. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf. REPEAT. |