|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P OBSERVED boxes of unwashed tomatoes being stored above washed lettuce in the walk in cooler. CDI. PIC rearranged order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED raw chicken that was stored in the walk in cooler temping 43F. It is unsure how long the raw meat has been out of temp. The date was from 5 days prior to inspection. CDI. PIC discarded raw chicken. |
|
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 containers of lettuce stacked on top of one another covered with plastic wrap in the walk in cooler. CDI. PIC vented lettuce to allow air flow and reduce temperature quickly. |
|
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 wet stacking occurring with the black pans used to store items such as burgers and chicken fillets. REPEAT. |