|
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 for fry station stored on shelf above raw seafood. CDI: Storage order corrected. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several raw items in fry flip top holding between 42F and 44F. CDI: Unit had been freshly stocked from walk in unit and all out of temp items were placed on ice to rapid chill to 41F. EHS observed heavy condensation in unit. Observed all TCS items in walk in unit, save the items on the speed rack in the corner and the items on the shelf immediately next to it, holding at 43F. Out of temperature items not made today were voluntarily discarded by PIC, while the remaining items made today were placed on ice to rapid chill to 41F. Ambient air temp appeared to be 39F. PIC made maintenance call during inspection and stated they would be on site tomorrow. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 several freshly prepared veggies (lettuce, tomatoes, potatoes, etc) cooling in flip top units on main cook line. Flip top units are not rated for cooling, and thus will not bring the foods to 41F. CDI: All cooling items were spread out on sheet pans and sent to walk in unit on speed rack to facilitate more rapid cooling. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays on cook line stored with food contact surface facing up. CDI: Trays inverted. |