|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw beef stored above container of cooked noodles in walk in cooler. CDI - PIC corrected storage order to prevent contamination. -0 points- |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed container of cooked noodles, tightly wrapped with plastic, at 48F in reach in cooler. Cooked noodles were checked again 30 minutes later and were maintaining a 48F temperature. CDI - PIC unwrapped noodles and placed them in reach in freezer to rapidly cool to 41F or less. -0 points- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open package of turkey in reach in cooler, garlic in oil mixture and cheese in flip top, and open packages of shredded cheese in walk in cooler without date marking. All items have been stored for more than 24 hours CDI - PIC marked the items with appropriate dates.
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 a packages of cheddar provolone cheese with mold. CDI - PIC discarded the items.
-REPEAT- -3 points- |
|
31
|
0.50
|
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 container of cooked noodles, tightly wrapped with plastic, at 48F in reach in cooler. Cooked noodles were checked again 30 minutes later and were maintaining a 48F temperature. CDI - PIC unwrapped noodles and placed them in reach in freezer to rapidly cool to 41F or less. -0.5 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor of walk in cooler. -0 points- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed container of rice and a container of flour with scoop handles making contact with food. CDI - PIC corrected the storage of utensils so that scoop handle no longer made contact. -0.5 points- |