|
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 raw eggs over cooked pork and chicken in lower prep unit. Observed raw proteins over ready to eat pork in walk in . CDI reordered storage. |
|
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 chicken wings and breaded chicken in bus tubs in walk in cooling first observation was 61 degrees observed second time at 61 degrees 25 minutes later. CDI moved to sheet pan to facilitate cooling. Instructed on methods to ensure proper cooling. Observed wings and breaded chicken after 25 minutes down to 49 degrees. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings and breaded chicken from reach in on counter at 65 degrees bottom layer at 45t degrees. CDI placed in walk in to cool and discussed possibility of placing these items on time. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken, pork, lo mein, breaded chicken , wings and egg rolls with no date labels. CDI labeled all products. |
|
31
|
0.50
|
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 Observed breaded chicken and wings cooling in large volume bus tubs move to sheet pans to facillitate quicker cooling. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service trays stored on cook line with food surface up . CdI turned trays over to properly store. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets in lower prep unit in need of repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small oven over prep line in need of cleaning. Clean gaskets for prep unit. |