|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: Observed 2-compartment prep sink in use with raw fish on one side and raw chicken on other. Inadequate separation noted. CDI- discussion with PIC about separation. Chicken removed and moved to cooler. |
|
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 : Found ground beef cooked previous day in walk-in cooler 51 F. CDI- discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Found noodles and eggs holding at room temperature in kitchen. CDI- moved to freezer for rapid cooling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility could not produce a thin probe thermometer. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee food on shelves of walk-=in cooler. Provide a designated area for staff food that is clearly marked in aseparate cooler or on alower shelf of walk-in cooler. |