|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw chicken stored on shelf above raw beef in meat market meat cooler.
Observed raw pork and raw beef stored above cooked beef in walk in restaurant cooler and raw sausage over sauces in meat market walk in. CDI- Food 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 cooked menudo in deep pans in walk in cooler cooling for 5.5 hrs at 58 degrees, will not reach 45 degres in 30 minutes with cooling methods. CDI- Menudo moved to walk in freezer, observed at 45 degrees by 6th hr of cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pan of cooked beef thawed yesterday not properly date marked. Observed a number of foods (soups, tamales, cooked beef, etc. in walk in cooler prepped 24 hrs ago or more that were not date marked. CDI- All foods properly date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Cooked chicharrones held with TPHC procedure did not have time marked on them per procedure. CDI- Items disposed of. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of degreaser not labeled. CDI- Bottle labeled. |
|
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 Foods diced cooked beef actively cooling in deep pans with no temperature control and menudo improperly cooling in deep covered pans. CDI- Reviewed proper cooling methods, menudo rapidly cooled in freezer, beef moved to shallow pans for proper cooling. |
|
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 rotten fruit awaiting disposal stored above a side of raw beef in prep sink. CDI- Fruit disposed of. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bucket labeled sanitizer holding wiping cloths observed at 0 ppm. CDI- Sanitizer made to proper strength.
GENERAL COMMENT: * For a regrade call (980) 314-162098 |