|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container full of individual portions of tomato butter (made with canned tomatoes and commercial salted butter) date marked 6/26. The food items exceed the maximum 7-day hold time. CDI-PIC voluntarily discarded the product. Discussed product assessment with PIC if he wants to hold longer than 7-days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 raw sole, yellowfin and grouper in walk-in cooler cooling with lids tightly closed and stacked on top of one another at temperatures above 41F. PIC stated they had the raw fish out while setting up fish display case. CDI-PIC placed raw fish in blast chiller and EHS observed temperatures below 41F. EHS discussed approved cooling methods. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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 in-use cutting knives at prep tables stored in sanitizer which are wiped then used to cut raw fish. CDI-EHS discussed proper storage of in-use utensils which are mentioned above. CDI-PIC emptied storage containers and placed knives at warewashing sink for cleaning and sanitizing. |