|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over salmon in the walk in cooler. |
|
18
|
0
|
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 41F within 4 hours. -P Observed pimento just portioned out in the reach in cooler temped at 48F. Observed sliced pastrami just sliced and portioned in the reach in cooler temped at 44F. CDI- PIC placed products in the walk in cooler to get back down to temp. Discussed proper cooling prior to placing in service. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in chicken stock and BBQ chicken in hot holding cabinet hot holding below 135F. Chicken was prepped at around 10AM this morning. CDI - Allowed PIC rapidly reheated the chicken to 165F. -REPEAT- |
|
21
|
1.50
|
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 Brunswick stew in the walk in cooler and blanched broccoli in cooler drawers not date marked and prepped yesterday. Improvement in date marking, will change to half demerits. |
|
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 Observed pork cooling in the walk in cooler covered. Temped at 150F. CDI - PIC removed the cover and placed in the walk in freezer to cool rapidly. |