|
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. Observed items cold holding in walk in cooler without coverings or protection. CDI - Covers were provided. -0 points- |
|
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 Observed cooked grits dated 6/5 and cooked chick peas dated 6/2 in walk in cooler. CDI - PIC discarded food. |
|
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 cooked chicken and cooked brussels sprouts on speed rack cooling at ambient room temperature. Chicken and brussels sprouts were between 74F and 75F and had been cooked an hour prior to inspection. CDI - Chicken and brussels sprouts were moved to walk in cooler to rapidly cool to 41F or less. -0.5 points- |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed plastic storage bag of frozen beef stew thawing at room temperature. Observed raw beef thawing in standing water next to prep sink. Potentially hazardous food shall be thawed under refrigeration, completely submerged under running water with a temperature below 70F, or as part of the cooking process. CDI - Beef stew was reheated on stove top to 180F and hot held. Raw beef was moved to prep sink and submerged under running water. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on hand sink in kitchen. Designate an area for the storage of employee food and drink away from equipment, customer food, and utensils. -0.5 points- |