|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed portioned bags of raw pork and raw beef touching each other in cold hold drawer. CDI - Storage order correct when raw meats were moved to walk in cooler for cold holding purposes.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cooked/ready-to-eat foods in walk in cooler. CDI - Employee reorganized to correct storage order. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso hot holding in steam well at 117F. CDI - Queso was placed in pot on stove to reheat to 165F.
REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw beef cold holding in cold drawers 50F and above. Employee stated he moved items from walk in cooler 45 min prior. CDI - All items placed in walk in cooler on speed rack to cooler rapidly.
REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 shredded cheese and cheese slices in flip top unit cooling after food prep with tightly closed lids in plastic containers. CDI - PIC removed lids and placed in walk in cooler to cool rapidly. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food residue on cold hold drawers and inside cold hold drawer unit.
Repeat violation; different cleaning violation mentioned last inspection therefore points not escalated. |