|
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 beef in direct contact with ready-to-eat veggies. Observed raw beef in direct contact/stored above ready-to-eat meats and veggies. CDI items rearranged. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large quantity of turkey, tomatoes and lettuce holding out of temperature while preparing sandwiches. EHS discussed measures to ensure products are properly cooled and cold held while preparing products. REDUCE TIMES ITEMS ARE HELD OUT OF TEMPERATURE; THEREFORE COOLING OF PRODUCTS MADE WITH COLD TCS FOODS WILL NOT NEED COOLING. CDI items placed on ice baths. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sausages and milk not date marked.
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 Observed garlic/oil mixture dated past 7 day expiration. CDI garlic/oil voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 sandwiches cooling tightly covered in reach-in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in direct contract with student food in reach-in cooler. |