|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shelled unpasteurized eggs stored above milk and other RTE foods in reach in cooler. CDI - PIC rearranged storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw fish in reach in freezer that was not frozen solid. CDI - EHS advised PIC of correct storage order and storage order corrected. -1.5- |
|
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 cooked rice and reheated curry chicken hot holding at 129F. CDI - PIC actively stirred rice from the bottom and split into 2 pans and curry chicken reheated above 165F. -1.5- |
|
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 raw chicken cooling covered with plastic wrap in metal pan inside reach in cooler with ambient air 60F. CDI - PIC moved raw chicken to reach in freezer for cooling. Observed Mac and cheese mixed for baking in reach in cooler containing freshly cooked macaroni cooling in reach in with ambient air temperature reading 60F. CDI - PIC moved macaroni to reach in cooler with ambient air temperature of 45F. *PIC advised by EHS today that permit condition states “ • This FOOD ESTABLISHMENT is prohibited from cooking and then cooling foods due to equipment limitations. Facility may cook, hot hold in the steam table(s) and discard leftovers. Facility has (2) one door reach in coolers and a 2 door reach in freezer.“ Facility shall discontinue cooling cooked foods for next day service per permit conditions. Facility has also added one additional 1 door reach in not currently documented on permit.* |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken thawing under cold running water at 83F. EHS advised PIC that if the method of thawing is under cold running water, the temperature of the cold water shall be 70F or below. Foods thawing shall remain at or below 41F during the thawing process. Raw chicken warmed up to 70F during thawing process. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees wearing an effective hair restraint today. Examples of effective hair restraint include caps, hair nets, scarves and other effective means of restraining hair. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on steam table shields and the outside covering of food thermometer. -0- |