|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(2) - P Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas
EHS observed 3 boxes/containers of raw beef stored below raw chicken. CDI - raw boxes of beef were moved to another shelf. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) - P Cold held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 5°C (41°F).
The raw chicken (44F) in the left prep top and the cooked chicken (45F) in the right prep top were cold holding above 41F for fewer than four hours. CDI- both foods were moved to the walk in. The prep tops were left open during lunch rush. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Pf Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: placing the FOOD in shallow pans, separating the FOOD into smaller or thinner portions, using rapid cooling EQUIPMENT, stirring the FOOD in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient or other effective methods.
EHS observed noodles cooling in a large container tightly covered with plastic wrap in the walk in cooler. After 12 minutes the noodles cooled 0 degrees F. CDI - the noodles were moved to the walk in cooler with the plastic wrap off. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 - C Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
The cutting board by the steam table has deep scratches and is stained. |