|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Crab meat in prep cooler tightly covered and stacked during cooling process. CDI- Operator Benjamin Knudson corrected storage. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C. Packets of crab meat in metal pan next to 3 comp sink during thawing process. CDI- method corrected. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use containers of sauces at main prep area not labeled per rule. CDI- verbal correction to label. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Containers of rice and seaweed wraps stored on the floor, and buckets of ice stored on crates under wash compartment of 3 comp sink. CDI- verbal correction ; Discussed options with operator Angie Folley as to approved areas of food items and food contact items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet cloths used to line under containers and cutting boards. White cloth used to line containers of salmon and under salmon that was being cut on cutting board. CDI- all corrected; discussed options. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Closed employee beverage stored at prep sink area. CDI- Designated area is needed. |