|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw beef and pork. CDI: Items reorganized. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 mole sauce cooling after 2 hours above 70F. CDI: Based on timing of when product was finished cooking and final cook temp product was cooled on ice and stirring. Product then cooled at a rate of 1 degree per minute. Observed chicken broth from yesterday in deep container above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION |
|
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 reach in cooler part of left prep cooler holding items above 41F. CDI: Items relocated to walk in as they had been in reach in for less than 2 hours.
NOTE: Right reach in prep top was not holding properly but PIC alerted EHS that all items were being held on TPHC in there until a repair person can come today. |
|
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 mole cooling while tightly covered in walk in cooler. CDI: Product moved to ice and stirred. Observed chicken broth cooling in deep container from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed salmon and shrimp thawing in standing water. CDI: Product relocated to walk in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 salmon and shrimp thawing in 3-comp sink with dirty dishes in 2 of the compartments. CDI: Product relocated to the walk in. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep top coolers in need of resurfacing or replacing. REPEAT VIOLATION |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall damage to left of dish machine where containers are stored. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed inadequate lighting over dish and prep area to right of entrance to kitchen. Provide 50 FC of lighting in this area. |