|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Several packages of whole raw beef and pork observed over ready to eat salsa, queso, and produce in walk-in cooler. EHS will return no later than 4/8 to verify storage order in cooler has been corrected. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicharron observed holding in large batches at room temperature in kitchen above 41F. CDI. Moved to walk-in cooler to rapidly cool. PIC was encouraged to limiting batches of uncooked meat that will be cooked outside of refrigeration to ensure proper cold holding in the future. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut queso fresco, salsa, and cooked meats observed without date marking throughout kitchen. EHS will verify no later than 4/8 that date marking has been 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 cooked chicharron cooling under prep tables in large containers at room temperature. CDI. Moved to WIC and separated for rapid cooling. |