|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed 1 box of fully cooked brisket stored on raw chicken boxes in walk in cooler. CDI, foods relocated for proper storage. Improvement made since previous inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed 3 pans of rice hot held below 135 degrees F in low reach in hot holding cabinet. CDI, rice voluntarily discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 pans of cut lettuce cold held on ice bath between 50-61 degrees F. CDI, lettuce voluntarily discarded by PIC. Suggested to implement TPHC if lettuce not able to be maintained at 41 degrees F and below. |
|
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 shredded cheese cooling and at 50 degrees F at 1:52pm. At 2:18pm cheese was at 49 degrees F in deep covered container. Cooling parameter calculation indicated method not effective to ensure foods cool at proper cooling paratmeters. CDI, cheese placed on sheet pans to rapidly cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans being wet stacked on clean equipment storage rack. Improvement made since previous inspection. |