|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items In the reach in. CDI: Items reorganized. REPEAT VIOLATION Previous violation corrected |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce in walk in cooling at a rate of 0F/min in walk in. Observed portioned catering foods cooling at rates of 0F/min in reach in. CDI: Items vented and all in walk in cooler. Items properly cooled. EHS discussed procedural changes that will help with cooling with PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 grilled onions date marked 10/21. CDI: Product voluntarily discarded. Observed chipotle slaw mix date marked 10/23 and the same mix but with dressing marked 10/30. CDI: Product voluntarily discarded. EHS addressed with PIC that the oldest ingredient’s original prep date is what must be on the label of the product. Observed Napa slaw mix date marked 10/26 and some mixed with dressing today marked 10/30. CDI: Dates corrected. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 lettuce, cabbage mix, and portioned catering food cooling while tightly covered. CDI: Items vented and cooled properly. |