|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw chicken kabob stored over raw beef and pork on storage rack in walk in cooler. CDI, foods relocated for proper storage. |
|
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 walk in cooler 1 not holding TCS foods at 41 degrees F and several TCS foods held between 42-45 degrees F. CDI, foods transferred to adjacent walk in cooler to rapidly cool. Visit required to ensure long term calibration of walk in cooler to ensure unit maintaining TCS foods at 41 degrees F and below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed unlabeled spray bottle of cleaner. CDI, employee labeled bottle. |
|
31
|
0
|
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 - Observed beef recently pacakged and placed in display case between 44-45 degrees F. CDI, beef relocated to walk in cooler to rapidly cool. Ensure proper cooling methods / equipment used before placing in display units. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch worn on food prep employee. |