|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat meat products on speed rack in walk in unit. CDI: Salmon relocated to sheet pan with other raw salmon products beneath ready to eat products. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed brown rice for sushi prep holding at 58F on counter top, as well as overstacked cheese in sandwich bar. CDI: Top portion of cheese removed and sent to walk in for proper cooling and rice was all used immediately so that the packaged sushi could be cooled. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 Observed approximately 5 meat chubs (turkey, ham, etc) in deli display case with either expired dates or no dates.
CDI: All undated and expired meats were voluntarily discarded. REPEAT. |
|
31
|
0.50
|
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 Observed two containers of rotisserie chicken salad cooling in covered plastic containers in a small low boy unit. CDI: Products vented and placed into walk in unit. REPEAT. |