|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored on top of container of raw pork in walk in cooler. CDI - Walk in cooler rearranged with chicken over chicken and beef over pork. Repeat violation. Review food storage chart posted on walk in cooler door. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked breaded chicken and cooked egg rolls held above 45F on shelf next to fry station since 9 am. CDI - Items were discarded. Discussed with PIC that TCS food must be held on temperature even if they will be reheated before service to 165F+. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 Cooked chicken and cook shrimp cooling in flip top. CDI - Items were placed in low prep cooler to properly cool. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry goods at cook line not labeled. Repeat violation. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Multiple knives stored with blade between prep unit and counter. CDI - All such kinives sent to dish area for processing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Wire shelving in walk in cooler badly rusted. Repair or replace. |
|
47
|
0.50
|
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. Build up on wire shelving throughout. Clean regularly. Repeat violation. |