|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Raw ground beef stored above raw shrimp and salmon in reach i cooler at cook line. CDI - Cooler rearranged with ground beef on bottom. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Pink build up inside ice machine at cafe. CDI - Ice machine cleaned during the inspection. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
General Comment
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork tenderloin cooked on outside and still raw in center in walk in cooler; PIC indicated that it will be finished at a later time. CDI - Discussed non-continuous cooking (NCC) with PIC, left NCC application with PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment
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 |
|
31
|
0.50
|
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. Encheladas prepared from room temp ingredients cooling in pans while tightly wrapped in foil. CDI - Foil was vented to allow air to circulate. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of ice-cream with no lid on in walk in freezer; boxes of frozen turkey stored on floor of walk in freezer. CDI- Lid was placed on ice-cream. Relocate boxes to shelf. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Accumulation of grease and dust on ansil system under hood. Service is scheduled this month. Keep clean. |