|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw fish stored above RTE lettuce and cheese in reach-in portion of sauté make table. CDI: Education provided and PIC rearranged storage order. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed pork chop partially cooked (seared, cooled, and cooked to order) in walk-in cooler. Product actively cooling during inspection. CDI: Education provided, PIC opted to cook pork chops one time to order going forward, and cooked off remaining product. |
|
20
|
0
|
Proper cooling time & 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 noodles cooling in ice bath cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and PIC submerged product in new ice bath. |
|
33
|
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 blanched fries cooling flip-top portion of sauté make table. Unit designed for cold holding, not cooling. CDI: Education provided and PIC placed ice bags on top of product for rapid cooling. Observed noodles cooling “melted” ice bath. CDI: Education provided and PIC submerged product in new ice bath. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed various spice containers on cook line with no labels. |