|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Observed raw shell eggs stored over cooked birra in walk in cooler and rte food in flip top prep unit. CDI, foods relocated for proper storage. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed fried chicken held at 86 degrees F. CDI, chicken voluntarily discarded. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
Observed cabbage and zuchini recently prepared and cooling on prep table. COOLING TEMP 1 of cabbage was 113 degrees F and 2nd cooling temp was 102 at 1:14. Cooling calculation idndicated method not effective to reach cooling parameters and foods transferred to shallow uncovered container in WIC to rapidly cool. Some improvement made since last inspection |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Observed cabbage and zuchini recently prepared and cooling on prep table. COOLING TEMP 1 of cabbage was 113 degrees F and 2nd cooling temp was 102 at 1:14. Cooling calculation idndicated method not effective to reach cooling parameters and foods transferred to shallow uncovered container in WIC to rapidly cool. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed rice utensil handle stored in direct contact with rice. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
Observed open employee beverage stored over equipment in dry storage room. |