|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed pork product thawing in the three compartment sink in cold water, but water was not able to drain and no running water was being added to the product. Allowing water to drain and fresh water to run over the product ensures that the product will thaw evenly, with no hot or cold spots remaining in the center or exterior.
CDI by PIC placing items into a container and then running water over the container into the sink. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of raw chicken stored on the floor of the walk in cooler. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which
quickly moves food particles to the drain. Observed dry goods scoop handles in contact with food product.
Utensils stored in food must be stored such that the handles of the utensil are not contacting the food product, which will reduce
the contamination potential of hand contact with the product. Items were removed during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned bus tubs and other containers stored on a rack in the mop sink area. Clean dishes may not be stored in such areas due to the contamination risk. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed damaged plastic containers used for dry good storage. |