|
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 41F. -P Observed 4 large stacked containers of pico prepped at 10 AM above 41F (see temp chart). EHS determined that pico failed to cool properly within 4 hours. CDI PIC voluntarily discarded containers of pico during the inspection. |
|
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 pico, shredded cheese, and cut lettuce above 41F (see temp chart). CDI PIC voluntarily discarded containers of pico, cheese, and cut lettuce. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 container of chicken and chili without the thaw date from the freezer and only the date prepped. Ensure to label the (1) DATE OF COOK, (2) DATE OF FREEZE, (3) AND PULL/THAW DATE. CDI PIC voluntarily discarded container of chicken and chili. Repeat violation. |
|
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 4 large covered plastic containers of pico stacked and 2 large plastic containers of cut lettuce that failed to cool properly (see violation #18). EHS discussed proper cooling methods with the PIC. CDI PIC voluntarily discarded all pico and cut lettuce. Repeat violation. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of bottled drinks stored on the floor of the dry storage area. Ensure to keep off the floor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses stored on dry storage shelf and employee food stored with food for public. Ensure to designate an area for employee food and personal items. |