|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Re-frozen raw chicken over RTE food in freezer. Raw fish in top drawer with RTE chicken in bottom. RTE crab cakes under raw beef in cold drawers. CDI- RTE food relocated to position where contamination cannot occur. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Lemon cream sauce reheated then placed in holding at 123F before reaching 165F. CDI- Sauce placed on stovetop and reheated to 173F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed reach-in coolers #6 and #8 holding food 47 F. All TCS food in coolers voluntarily discarded. Food dated prior to today’s date voluntarily discarded. Food dated today sent to blast chiller for cooling. Call made to engineering, that arrived during inspection. Verification of effective service within a few days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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: Canned beans tightly covered in container at 62F. Beans placed in blast chiller and reached 34F in 30 minutes. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Significant dried spillage in lower compartment of cold drawer set. |