|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Observation: Raw chicken was stored above ready to eat sauces in the walk in cooler.
3-302.11(A)(1) Separation, Packaging & Segregation, Raw animal food and Ready to Eat - P
FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage, preparation, holding, and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and unwashed produce.
CDI: Raw chicken was moved so it was no longer above ready to eat foods. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Observation: Foods in top portion of both prep coolers were holding above 41F.
Examples: prep cooler 1: pork 45F, shrimp 58F.
prep cooler 2: beef 46F, mushroom 49F.
3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding
(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 41F or less. P
(B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observation: Fried chicken was stacked deep while cooling in a large deep container at room temp. Fried chicken was at 82F.
3-501.15 Cooling Methods (Pf)
CDI: Chicken was placed in shallow pan and placed in walk in cooler. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Observation: Dishes were stacked before airdried.
4-901.11 Equipment and Utensils, Air-Drying Required (C) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
Observation: Food debris and grease are building up below the cooking station and around floor drain beside cooking station.
4-602.13 Nonfood Contact Surfaces (C) |