|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Facility observed storing unwashed produce above cut, ready to eat produce such as lettuce. Unwashed produce should be stored beneath ready to eat foods. CDI by PIC moving items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on the flip top that were over 45F. Items had been stored next to hot shrimp that was put into the flip top to cool. Items cooled back down after removal of shrimp. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 shrimp that had been prepared 2 hours prior cooling in tightly wrapped container in a reach in unit, as well as tightly wrapped containers in the walk in cooler. CDI by PIC venting items and moving them from the reach in to the walk in. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping rag laying on a prep table in the kitchen area. Keep wet wiping cloths in sanitizer between uses. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops and other utensils stored beside the grill in a soiled container of brown liquid. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic bins wet stacked over the dish area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic bins with sticker residue on the outside surfaces. Insure that bins are thoroughly washed such that the sticker residue is removed during process. |