|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store unwashed produce separated from other ready to eat foods. Observed 1 box of unwashed produce stored above ready to eat foods in walk in unit. CDI, foods relocated for proper storage. |
|
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 45F. -P - Observed lettuce prepared earlier in day according to PIC still in cooling process in prep refrigerator in tightly closed containers. CDI, operator voluntarily discarded lettuce and proper cooling methods discussed with PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce cold held at prep line at 61 degrees F. CDI, operator voluntarily discarded lettuce. Observed several pans of lettuce held in prep refrigerator above 45 degrees F that PIC stated was prepared earlier in the day. CDI, operator voluntarily discarded lettuce. |
|
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 lettuce prepared earlier in day according to PIC still in cooling process in prep refrigerator in tightly closed containers. CDI, operator voluntarily discarded lettuce and proper cooling methods discussed with PIC. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed an employee handling food with beard behind front counter. Ensure beard restraint is worn when required. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several pans and equipment being wet stacked on drying rack and near grill. Repeat. |