|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw burger thawing in reach in cooler on top shelf above preped veggies and whole raw beef. CDI - Raw burger placed on bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up on interrior surfaces of ice machine. Clean. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Rice recently placed in steam well at 125F and unlikely to reach 165F. CDI - Rice removed and reheated on stovetop to 165F+. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Salsa prepared last night still cooling in walk in cooler; at 50F in center. CDI - Discarded; Recommended that canned ingredients are placed inthe walk in cooler the night before they are to be used so there will be little or no cooling required during prep of salsa. |
|
31
|
1
|
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 Salsa cooling in 4 gallon food container. CDI - Salsa discarded due to violation of cooling time (see violation 18). Recommended that canned ingredients are placed inthe walk in cooler the night before they are to be used so there will be little or no cooling required during prep of salsa. Repeat violation. |