|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBSERVED raw cow tongue being stored over cooked rice in the walk in cooler. OBSERVED raw pork being stored over ready to eat salsa CDI. PIC rearranged order of items. REPEAT. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 41F. -P OBSERVED salsa that was cooked yesterday that was put in the walk in cooler that did not meet 41F. PIC stated facility has difficulties cooling salsa. CDI. EHS went over ways to properly cool. Items were discarded. |
|
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 pork belly hot holding in equipment not reaching 135. CDI. PIC reheated pork belly to 165F to hold |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED salsa in walk in cooler temping at 43F and raw meats temping at 44F in the walk in cooler as well. CDI. PIC discarded salsa that was made last night. PIC stated raw meats were prepared last night. PIC vented lids on containers. EHS suggested to move raw meats into smaller items and move to reach in freezer to reduce rapidly. Second temps went down to 42. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 no dates on cooked pork belly (2 containers) and gallon of milk. All items were in the walk in cooler. CDI. PIC placed date on all items. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 two large pots of salsa temping above 41F in the walk in cooler. Salsas were prepared on 4/20 OBSERVED raw pork prepared today being cooled down in a tied plastic bag. OBSERVED sliced pork belly in the walk in cooler, cooling in a large covered container. CDI. PIC discarded salsa. PIC moved pork to container to properly cool. PIC portioned the pork belly into smaller containers. REPEAT. EHS went over proper cooling methods with PIC. |