|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored amongst single use articles such as clamshell containers and takeaway boxes. Item was discarded by PIC... |
|
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 45F. -P Observed fried chicken that an employee stated was cooked at 6am in a prep display cooler at 100F. Item did not meet the cooling parameters of 2 hours to reach 70F. Facility should not cool items in the display units as they are not capable of cooling items quickly/properly. Item was discarded by employees. |
|
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 facility cooling a fried chicken product in a display cooler. Facility should use the walk in cooler/freezer for this task, as such units are able to provide much higher/colder rates of air flow to the product. The product in question did not meet cocoling parameters and was discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food product that had fallen on the floor of the walk in freezer. Items were placed back on shelving. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed numerous reach in and display cooler sliding doors damaged. Repair or replace such units. |