|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon that was not stored cold in refrigeration unit near front line. Also observed shrimp and crab meat in prep cooler down stairs. Both items were being worked out of at time of inspection. CDI- Salmon was placed on ice and allowed to cool. REPEAT. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf There was not any label for time in- tie out of products such as cream cheese and fish roe on front counter. CDI- Items were properly labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 diced tofu that were stacked covered and on top of each other. CDI- Items were uncovered and allowed to cool properly. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed several packs of food product thawing in prep sink filled with non-agitated water. CDI- Employee turn the water on to allow for agitation. |
|
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 one damp, wiping cloth that was not stored in sanitizing solution in-between use. CDI- Cloth was placed in sanitizing solution. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Observed cutting boards that had deep grooves and stains in them. |