|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: : Raw chicken over raw swordfish on speed cart. Rearrange storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw redfish over carrots on speed cart. Rearranged storage order
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Chicken stock, tomato bisque, beef stock, French onion uncovered in walk-in storage. CDI- covered |
|
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: Collards cooling from previous afternoon temped at 47F. CDI voluntarily discarded. Rice cooling from overnight temped at 45F. CDI- voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausage holding on stovetop below 135F. CDI- voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prep cooler 1 at line holding above 41F. Refer to temperature chart. All TCS food in cooler voluntarily discarded. Return visit to ensure cooler is not in use until serviced, or unit has been effectively serviced.
Beef stock in prepared foods walk-in 47F. Voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Several lexans of chicken stock not date marked. Production log showed stock cooled on 9/7. CDI- allowed to date.
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: Parsnip bisque dated 9/1. BBQ pimento cheese dated 9/1. Tomato paste dated 8/31. All voluntarily discarded. |
|
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: Rice cooling from overnight in closely stacked trays on speed cart. Collards cooling from overnight tightly covered. Bow tie pasta cooling at 3 hours tightly covered in deep tub. CDI- pasta uncovered and spread on sheet tray. Other items voluntarily discarded as time parameters for cooling had elapsed. |