|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one box of peppers stored directly on top of a box of raw chicken in the walk in cooler. CDI- storage rearranged. |
|
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 steak and rice hot holding below 135F in steam tables (see chart). CDI- steak was discarded; rice was placed on TPHC and will be discarded if not sold within 4 hours. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce cold holding above 45F on the prep. line. CDI- product was transferred to the walk in cooler for cooling. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed cut lettuce cooling in the walk in cooler in deep pans while covered. The lettuce was at 48F at 3:30PM. PIC indicated the product was prepared around 11:30AM. CDI- product was transferred to uncovered, shallow pans and was down to 43F by 4:00PM. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed quat concentration in 2 sanitizer buckets at ~50ppm. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers stored clean and stacked while wet. |