16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
16,17,18 18 Cooling time and temperature |
in |
|
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|
0 |
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Observed a large container of Menudo in the food prep cooler with a temperature of 45.2 degrees at the time of inspection. PIC stated that the Menudo was placed in the cooler while still hot the previous day. Product did not meet time/temperature parameters for cooling. |
|
Priority (P) |
0 |
21,22 Date & Time for food safety |
in |
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0 |
21,22 21 Date Marking and Disposition |
in |
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0 |
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed a bag of cooked rice in the upright prep cooler with no date mark. Observed a container of cooked chopped beef in the food prep cooler with no date mark. |
|
Priority (P) |
0 |
37 Personal Cleanliness |
in |
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0 |
37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Observed employees preparing food items while wearing jewelry on the wrists. |
|
Core (C) |
0 |
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed an employee preparing food in the food prep area without wearing hair restraints. |
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Core (C) |
0 |
38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
38,39 38 Wiping cloths properly used and stored |
not observed |
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|
0 |
38,39 0080-04-09-.04(1)(a)1(vi) Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces. |
out |
Observed employee washing banana leaves with a sponge at the time of inspection. Banana leaves are used for wrapping/preparing Tamales. |
|
Core (C) |
0 |