|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above salsa verde and red sauce in walk-in cooler. CDI: storage order rearranged. |
|
18
|
1.50
|
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 salsa verde at 87F and red sauce at 88F in walk-in cooler. Both were cooked yesterday and cooled improperly. According to owner both products were cooked last night and left out at room temperature then placed in walk-in cooler this morning. CDI: by voluntary disposal. Products denatured. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed inside 3 door cooler pico and incurtido with incorrect dates of 8/6; red sauce, salsa verde, and catcus made on 8/11 and 8/12 not dated. CDI: all items were date marked properly. Observed inside walk-in cooler chicharron and salad that was made yesterday without a date. CDI: by dating properly. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times recorded on items held on TPHC inside hot box. Observed old expired times on small hot box items with chicharrons. Dates and times were still on hot box from 2 days ago. CDI: all dates and times updated. Improvement noted. Observed procedures provided. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 salsa verde and red sauce cooling in large containers that were covered inside walk-in cooler. CDI: discarded due to temperature abuse. Cooling methods discussed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths under cutting boards and on prep table. |