|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw steak and raw chicken stored above shredded cheese in the walk in cooler. Observed chicken stored behind steak in the lowboy. CDI: raw chicken in the walk in cooler is rearranged to be stored below raw steak and shredded cheese.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed shredded cheese stored below unwashed avocados. CDI: storage order was rearranged to where avocados are stored below ready-to-eat foods.
-1.5- |
|
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 41F. -P Observed red sauce in walk in cooler at 46F. PIC stated it was made yesterday. CDI: PIC voluntarily discarded. -1.5- |
|
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 several TCS food items in the walk in cooler and flip top without date labeled. PIC stated items were made yesterday to use for today. EHS allowed to date mark. CDI: all TCS items are dated. -1.5- |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing in prep sink with water temperature of 85F. CDI: PIC moved to walk in cooler to continue thawing. -0- |
|
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 wet wiping cloth laid out on bar counter. In-use wiping cloth are to be held in sanitizer at all times when not using. -0- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women's restroom. -0- |