|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed cooked pulled pork in ziplock bags and a tomato stored with raw pork by Magnolia's. CDI- Cooked pork and tomato was separated from raw pork. Eggs stored over RTE food (BaLe Bahn Mi). CDI-eggs moved to lower shelf. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 - Observed in food truck walk-in ziplock bag of cooked pork dated for 6/19 by Magnolia's, cooked collard greens dated for 6/20 by Sophie's Soul Food, cooked portabella mushrooms and black beans dated for 6/20 and feta and queso dated for 6/20 by New Wrap Order. In catering walk-in there were mashed potatoes, meatloaf and macncheese all dated for 6/20, contacted owner of Sophie's Soul food. Owner stated that the food was prepared on 6/20, frozen on 6/22 and thawed on 6/25. Date label would need to reflect so. CDI- PIC discarded all items that were out of date. Sausage in caterer walk-in (Tayste) dated 6/14. CDI- discard. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Store toxic materials to avoid contamination. -P - Observed container of Carbon Off stored above flour. CDI- Carbon Off was relocated to the bottom shelf to avoid possible contamination. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 container of stock cooling in a large batch, 115F @ 11:57 and dropped to 100F (Taco Green Go) @ 12:48. Stock would not cool fast enough at this rate, container was taken to the blast chiller to cool more quickly. Observed pulled pork cooling in a covered container at 65F. CDI- Pork was taken to blast chiller, went from 65F @ 12:00 to 43F @ 12:48. SoCal. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain equipment in good repair. - Observed hood light out, needs to be replaced. |