|
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 above raw shrimp and salmon. Corrected during the inspection (CDI) - Storage order was rearranged. -0pts- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed corned beef at 47F dated for 4/13. CDI- Product was discarded by PIC. -0pts- |
|
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 potatoes prepared earlier tightly covered in the walk-in cooler at 57F. CDI - Lid was removed and placed in chiller. Observed kale at 73F in the refrigerator covered in plastic. CDI - Items were placed in blast chiller to cool properly. Spoke with staff about cooling items in the walk-in after prep to ensure that they're at 41F before placing them in holding units. -0.5pt- |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed bottes in need of labeling. REPEAT. -2pts- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up within gaskets. Needs to be cleaned. -0.5pts- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed debris on the floor of the walk-in freezer. -0pts |