|
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 raw turkey stored over raw ground beef in the walk in cooler. CDI - turkey moved to a lower shelf. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) - P Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 2 hours from 135F to 70°F and within a total of 6 hours from 135°F to 41°F or less.
EHS observed vegetable soup (46 F) and rice (47 F) cooled from last night in the walk in cooler. CDI - vegetable soup and rice was discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 found vegetable soup and rice in the walk in cooler did not reach 41 F from last night. The foods were in large plastic containers with tight sealing lids. EHS observed condensation on the lids when checking the temperature of the foods. CDI - vegetable soup and rice were discarded. See Item #20. EHS discussed proper cooling methods with the PIC. Recommend cooling in thin layers, metal pans, leaving lids off, using the walk in freezer, ice baths, adding ice as an ingredient, stirring foods every 30 minutes while cooling and ice paddles. |
|
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.
EHS found a white and yellow cutting boards that have deep scratches.
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
The 2 door milk cooler is broken but not in use. PIC stated that it will be repaired or replaced. |