|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Cooked pork loin was sitting on top of a raw pork loin in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. (CDI - Item was moved, employee was educated) |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Sausage patties in the reach-in cooler by the ice machine was found at 50*F. When asked the PIC stated that the sausage was placed in the cooler around 10:00 AM. Foods shall be cooled from 135°F to 70°F within 2 hours and with-in a total of 6 hours from 135°F to 41°F or less. (CDI - PIC disposed of the sausage) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf - Cooked sausage from this morning was being stored in a tightly sealed ziplock bag.The following are effective means to properly cool food: Placing the food in shallow pans, Separating the food into smaller or thinner portions, Rapid cooling equipment, Ice water bath, properly vented containers that allow for air flow while cooling. (CDI - Sausage was discarded). |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Clean utensils were being stored in dirty bins in the kitchen. Clean utensils, linens, equipment, and single-use/service items shall be stored in a clean, dry location. |