|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Pickles uncovered/unprotected from physical contaminants. Keep covered. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Cut tomatos were recored at 57F at 2:20. PIC stated they were cut at 10AM, thus failing cooling parameters. CDI- 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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Improper cooling methods observed: Two large bowls of cut tomatos tightly wrapped in silan wrap failed cooling.
Also observed tray of overstacked chicken in silan wrap cooling. CDI- Chicken re-located to sheet trays for proper cooling. REPEAT. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.
Personal drink stored on shelf. CDI- Moved to segregated area. |