|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over buckey of mayonnaise. CDI- PIC moved mushrooms. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese in reach in holding at 43F. CDI-PIC explained blue cheese had been made this morning so PIC placed in WIC to rapidly cool. |
|
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. Observed shrimp salad cooling in a tightly covered pan. CDI- PIC uncovered it.
Observed blue cheese being cooled in large buckets with lids on them. CDI- Educated PIC on better cooling methods. Observed coleslaw in reach in still cooling with lids. CDI- Place in WIC with no lids. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food on floor in freezer. CDI- PIC had employee place boxes on shelves. |