|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken behind raw beef in the prep top unit. CDI- Chicken placed in front. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, chicken, shrimp and pork holding above 41F. Items were over stacked and kitchen area is hot. CDI- Items portioned and placed in the walk in cooler. Observed cabbage and hot and sour soup in the low reach in holding above 41F. CDI- Items discarded. |
|
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 meats over stacked in the prep top unit. CDI- Items portioned. EHS notified PIC that he could place bags of ice on items to keep them cool throughout the day since kitchen area is really hot. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of tall reach in units in need of cleaning. |