|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored above smoked pork chops and raw chicken stored above raw pork in meat market display cooler. CDI- Foods properly arranged by final cook temperature. |
|
18
|
1.50
|
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 shrimp soup cooked and cooling in a 3 gallon container for approx. 5.5 hrs at 56 degrees. Observed cooked and cooling corn to be used for NCDA approved tortilla maker at 63 degrees approx. 5 hrs since cooling began. These items not likely to reach 45 or below by required 6 hr total cooling time with current cooling methods. CDI- Shrimp soup placed into a shallow pan and cooled in freezer, observed at 45 degrees 30 minutes later. Corn separated into shallow pans and cooled in freezer. Observed at 45 30 minutes later. |
|
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 chicken tamales in display hot holding unit at 126-130 degrees. CDI- Tamales voluntarily disposed of by PIC. Facility has a history of problems maintaining foods at proper temperature in this hot hold unit. |
|
31
|
0.50
|
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 deep container of green salsa with a tight lid cooling in salsa fridge at 56 degrees, said to have been prepped 30 minutes earlier. Observed corn and shrimp soup cooling in deep and tighly covered containers. CDI- Reviewed proper cooling methods with PIC and workers, foods properly cooled using proper cooling methods. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored along with restaurant items. CDI- Personal items moved to separate designated area. |