|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over beef in prep unit . CDI reordered storage. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken on counter at 56 degrees . CDI reheated to 208 degrees. |
|
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 Observed beans cooling in improper ice bath and tamales cooling in to great of volume . CDI moved products to shallow pans and corrected ice bath. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 Food Preparation - C Observed same set of tongs used to put all raw products on grill and same set of tongs to put finished products on plate. CDI tongs for each species of raw protein and tongs for finished products put out to use. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 1 and 2 in need of replacement. |