|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a container of unwashed limes stored above ready-to-eat salad in walk-in cooler. CDI- Limes were placed below ready-to-eat foods. |
|
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 diced chicken, sliced lettuce, sliced tomatoes, and pooled eggs that had no change or little change in cooling. Observed pooled eggs that had a one degree change in temperature in a 25 minute time span. CDI- Items were placed in walk-in cooler and allowed to further chill since there were still in thei cooling window. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of mashed potatoes stored for hot-holding at 128 F. CDI- Mashed potatoes were reheated to 170 F. |
|
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 Observed items that were cooling, covered in deep containers. Some items were also cooled in prep cooler that are not meant to cool product. CDI- Items were uncovered, placed in shallow containers, and taken to walk-in cooler to chill. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn gasket on refrigeration unit near pizza area.
4-501.12 Cutting Surfaces - C Observed cutting board at dessert prep station that had deep grooves and stains. Replace or resurface cutting boards. |