|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef and raw pork above cooked pork, raw pork over diced onions and tomatoes, and raw pork over cheese in walk in cooler. CDI - Cooler rearranged with all ready to eat items on one rack together. Repeat violation. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Large quantity of raw pork bellies on prep table at room temp and no one working with them during the inspection holding at 52F. CDI - Pork bellies relocated to walk in cooler to cool until needed for prep and cooking. Improvement from last inspection. Facility limits amount of cooked pork brought out of cooler for reheating. Recommended following the same principal for raw pork as the cooked pork being reheated. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on non food contact surfaces of slicer. CDI - Cleaned during the inspection. Improvement from last inspection. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on meat saw. CDI - Relocated. |