|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
\2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an open employee drink stored directly next to brocc. prep today. Drink discarded to correct. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed salmon stored above cooked rice. Moved to correct. |
|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed par-cooked chicken(3 containers) in the walk in cooler today- it was clearly undercooked.
Chicken discarded today.
Process of temp. taking and record keeping were gone over with owner today and the process was started during the inspection to give examples on record keeping and cooling.
Par-cooking has been approved for future use during this inspection.
The process will be verified within 10 days to ensure temps. are taken and recorded as required. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
• 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed par-cooked chicken in the walk in cooler today that had been cooling overnight and still had not reached 45F or less. Discarded today to correct. |
|
31
|
0
|
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 rice cooling at room temp. today.
Cool using approved methods such as shallow portions, metal pans, keep uncovered, stir product, put on ice etc. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed salmon thawing at room temp. today. Thaw using approved methods as discussed. Salmon moved to the walk in cooler today to correct. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed food stored on the walk in cooler floor- salmon and carrots. |