|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed smoked pork lion above RTE crema in the WIC. CDI-PIC moved smoked product to a raw shelf since it has the consumer advisory and it considered a raw product. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed food employee wash dishes, rinse dishes and not use bleach to sanitize. PIC said this is not the normal dishwasher. CDI-PIC showed employee that they need to sanitize afterwardds and they did it correctly. |
|
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 41F. -P Observed precooked pork fat/meat in oil in a frying bin at 82F. PIC said they finished it at 7am and it has been cooling in the deep fryer since. They keep it there until they cook it again to make fried carnitas (which are non-tcs). CDI-PIC reheated the pork for the double fry while EHS was on site and it reached 205F in 20mins. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex in a bottle with a bleach label. CDI-PIC labeled correctly. |
|
45
|
0
|
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 a dented prep unit top in the kitchen, and a loose/broken shelf in the WIC. |