|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P Observed raw chicken stored above raw fish. CDI: Education provided and food employee arranged storage. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans and bowls stored as clean soiled with stickers/sticker residue. CDI: Education provided and food employee sent items to be re-W/R/S. |
|
20
|
0
|
Proper cooling time & 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 41F. -P Observed cooked carrots cooling at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. After 52 minutes in walk-in cooler not enough change in temp of product- PIC moved product to freezer where product dropped 5 degrees in 10 minutes. CDI: Education provided, food employee vented and stirred for rapid cooling. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak, raw chopped beef, and cooked noodles being held above 41F in main make table. Product placed into unit between 11am-12pm. Product overstacked. CDI: Education provided, product placed into smaller portions and covered with ice bags. Observed shrimp sauce(cooked garlic as ingredient) being held above 41F in front make table. PIC stated product portioned during inspection. CDI: Education provided and PIC opted for TPHC due to leaving to go containers on counter and sauce bottle going in and out of refrigeration regularly. |
|
33
|
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 cooked carrots cooling in walk-in cooler stacked 3 deep and covered with metal lids. See violation #20 for more details. After 52 minutes in walk-in cooler not enough change in temp of product- PIC moved product to freezer where product dropped 5 degrees in 10 minutes. CDI: Education provided, food employee vented and stirred for rapid cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed raw shrimp being thawed with no running water. CDI: Education provided and product moved to walk-in cooler until ready for further prep/portioning. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed rice scoop being stirred directly on top of lid of rice cooker. CDI: Education provided and PIC placed new rice scoop in clean, dry insert pan. |