|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above pickled products in walk-in cooler and raw eggs above mixed greens and slaw in refrigerator.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons and limes stored above ready to eat veggies in the walk-in cooler.
All items were rearranged to bring into compliance. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and quarter chicken hot holding below 135F. Both had been placed out within 2 hours. They were reheated above 165F and placed back in hot hold cabinet. |
|
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 slaw sitting on ice at 46F. Had only been out for about 1 hour so they moved to cooler to chill down to 41F or lower. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 numerous items made this morning that had been packed or placed in reach-in coolers before they hit 41F. These were holding from 41-46F. They were spread on speed racks or lids were uncovered or placed in freezer to aid in cooling. Caesar cooled to 39F, slaw to 44F, beans to 39F by end of inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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 knives and cleavers soaking in sanitizer at the carving station. Moved to dish wash area to wash, rinse and sanitize. Observed utensils at the bar held in water. Utensils were pulled to be washed, rinsed and sanitized. Dipper well was turned on. Observed scoop handles down in two dry products. Store handle up. |