|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw ground beef observed stored above au jus inside bottom of back line cooler. CDI: storage order rearranged. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Brunswick stew inside walk-in cooler temped at 42-43F that had cooled overnight. CDI: After stirring at separating into shallow portions product dropped to 41F. Any product that was > 41F after stirring was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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. Au jus stored inside back line cooler dated 8/20 that had expired 7 days, gravy missing a date inside walk-in cooler, and sliced deli ham that was dated 8/13 that had expired 7 days. CDI: all expired items were discarded and gravy was properly dated. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in 2 buckets too strong > 100ppm. CDI: diluted to proper concentration. |
|
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. Brunswick stew observed cooling inside walk-in cooler in large portions and covered. CDI: product was separated into smaller portions; some product was discarded due to temperature abuse. Several pans of turkey and veggie soup observed stored in large portions inside walk-in cooler right after cooking. CDI: discussed proper cooling methods; gave out cooling poster and e-mailed cooling log. Soup was placed inside ice baths and stirred inside prep sink. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles in kitchen not labeled. |