|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw hamburgers stored over cooked greens in walk-in cooler. Observed raw eggs over cut greens in refrigerator. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 pork butts (Fresh Med) recorded as being 145 F at 11:00 temping at 86 F 2 hours and fifteen minutes later. Butts were whole and all in one container. CDI- moved to blast chiller after cutting into halves and thirds. Found whole pan of mac and cheese from previous day at 51 F. Discardedby PIC Michael Rosen. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found empanada meats (beef, chicken) dated 3/5. Found jus dated 3/4. Discarded by CCK PIC Michael Rosen. |
|
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: Found whole pork butts cooling in truck walk-in that were not going to meet cooling parameters without intervention. CDI- see # 18 above. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. A few unlabeled squirt bottles of apparent sauces and oils on dry storage shelves. |