|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. -Observed several items (Beef, onions, pork, fish, chicken) stored in the walk in cooler uncovered.CDI-Employee covered items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed meat trays stored as clean on the dish rack with blood residue inside. CDI-Moved to 3 compartment sink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed chicken and rice holding below 135F on the steam table.CDI-Employee reheated chicken and rice to 165F and placed back on steam table. |
|
21
|
1.50
|
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 cooked ground beef and pork stored in the bottom reach in unit without a date mark. PIC voluntarily discarded items. CDI. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer at the meat market reading 0ppm. Employee remade sanitizer to 100ppm and cleaned all food contact surfaces and equipment. |
|
31
|
0.50
|
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 rice cooling at room temperature at the beginning of inspection.Employee moved rice to walk in cooler uncovered. Educated employee on cooling methods and inform them that once food gets to 135F to start the cooling process. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up behind and underneath the racks in the walk in cooler. Observed food debris and residue in between the gaskets in the reach in unit of flip top. |