|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons stored over RTE deli meat. CDI-PIC pt lemons on bottom shelf and knew that unwashed produce should be on bottom shelf. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer used yesterday with food debris on it. CDI-PIC cleaned slicer. |
|
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 Observed pasta in reach in at 49F made yesterday. CDI-PIC voluntarily discarded. |
|
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 several items (philly mesat, 2 containers of pasta,) above 41F. CDI-PIC explained they were in prep unit overnight, all other items were in temp. PIC voluntarily discarded and turned unit down. |
|
31
|
0.50
|
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 items (philly meat, 2 containers of pasta,) above 41F. Items were wrapped in plastic wrap, in plastic containers. CDI-PIC explained they were in prep unit overnight, all other items were in temp. PIC voluntarily discarded and turned unit down. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area. |