|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed employee handle raw Milanese beef with his gloved hand, drop it in the fryer and continue to work without changing his gloves and washing his hands. CDI (corrected during inspection) He started to handle other food and utensil and was stopped so he could change gloves and wash hands. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 a large pan of shredded chicken and a pan of ground beef not properly cooling in the WIC. Ground beef was sitting out upon arrival. Items were cooked within the last two hours. CDI by splitting the pan of chicken and placing both items in the walk-in freezer to cool.
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 a pan of Papusa pork mix which is very dense not cooling properly after Papusas were made. See #31 for cooling methods. CDI by placing papusa mix in the freezer. Repeat, half points taken since WIC was not working correctly last inspection. Hand out provided. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 pans of refried beans and rice not dated. CDI by discarding items. Repeat |
|
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 cooling violations, see #18. Facility need to use shallow pans no more than 2 inches deep to cool food. Also food need to be monitored and stirred. This is the PIC's (person in charge) responsibility to ensure food is cooled properly. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed vacuum sealed beef loins thawing in the 3 comp sink not under running water. CDI by moving the beef to the prep sink after removing the dishes from the prep sink, and turning on the water. Also not frozen breaded Milanese beef thawing on the prep table. Item was still frozen and moved to the WIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a number of rusted racks in walk in cooler needing replacing soon. Green coated racks should be used in the WIC. Also remove small unused Anvil oven above the fryers on the half wall. It is used for storage. |