|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed burgers stored behind fully cooked chicken in cooler drawer. CDI: Products rearranged. |
|
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 Observed chicken wings in reach in cooler above 41F. CDI: Product moved to walk in cooler and rapidly cooled to 41F. Reach in cooler had some restricted air flow. Products in refrigerator were rearranged. EHS suggests keeping non-TCS items on the bottom shelf as long as no raw proteins are present. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Cole slaw from 6/4/2020. CDI: Product voluntarily discarded. All other products throughout facility were properly date marked. |
|
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 ranch cooling in reach in cooler in deeper, covered container. CDI: Product relocated to walk in cooler for rapid cooling. |