|
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 bacon being stored over milk in walk in cooler. CDI food items were rearranged as needed. -1.5 points. |
|
18
|
0
|
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 Cole slaw was discarded due to not cooling to 41 within 4 hours. Gave education on better cooling methods. 0 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw bacon, raw beef patties and raw chicken was cold holding >41F in cold hold unit near grill station. Observed cheese,lettuce,tomatoes and other tcs foods cold holding on flip top and inside 2 door unit. Also observed vanilla mix cold holding in ice cream machine at 50 degrees F. VR/CDI- Repair operator is onsite servicing cold hold unit. All other out of temp foods were placed on time and some were placed to cool and store in walk in. Will make a return visit. -1.5 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large containers of lettuce and chili mix stored in walk in cooler with lids on stored on top of each other.CDI- food items were ventialited and placed in freezer for better cooling methods. REPEAT - 1 point. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Repair damaged cold hold units in facility. Replace rusted shelving inside of walk in cooler. 0 points. |