|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a sheet pan of raw ground turkey stored above cut potatoes inside the walk in cooler. Observed raw thawing pork roast stored above cooked chicken noodle soup inside the same walk in cooler. Observed raw thawing fish, stored above a gallon of milk, liquid pasteurized eggs, chopped garlic and heavy cream storage. CDI by moving raw items to lower shelving below the ready to eat foods. |
|
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 beef roast cooling at a rate of 0.44F per minute, had no cooling method intervention been made, the product would not have reached proper cooling time/temperature within the allotted time. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed an olive tampenade mixture made in house from cooked veg products placed onto the serving line at 58F. CDI by placing into a shallow sheet pan to cool down in the walk in freezer. Rechecked 10 minutes later at 50F while the product was still cooling inside the walk in freezer. Advised to continue cooling until the product reaches 45F or below. |
|
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 beef roast starting to cool at 154F in the walk in cooler still intact and stored directly above and below other products on a rolling rack. Product was rechecked 1hr and 40 minutes later at 110F, rate of 0.44F per minute. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace the gouged cutting board on the front grill prep cooler. 4-502.11(A) Maintain utensils in good repair. Replace the 2 warped/melted service line lids observed on the flat top grill. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 2 peeling heat lamps over the grill hot holding line. |