|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp and raw calamari stored above ready to eat lobster and crab in walk in cooler. CDI - items relocated to proper shelves. |
|
18
|
1.50
|
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 large container of crab dip (thick product) stored covered in reach in cooler and measuring 52.6F. Had PIC remove and return to ice bath. Checked cooling log and saw that product had started cooling at 8:00 am when it measured about 139F. At 9:00 it was logged at 93Fand at 11:00 it was logged at 68F. Calculated cooling rate from 8:00 until 11:00 was 0.39F drop per minute. Continued to check cooling rate. At 2:05 it measured 51.0 and actually didn't cool further by 3:00 PM. CDI - Since product didn't reach 45F or lower by six hours and also didn't meet cooling rate of 0.54F per minute for first two hours, it was voluntarily discarded. Continuing to check rate through 7th hour demonstrated further that cooling method was ineffective. PIC planned to change cooling method to trying two shallow hotel pans, uncovered, in freezer and checking cooling rate with new batch. PIC also plans to retrain staff. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed small pan of hard boiled eggs not date marked. CDI - PIC voluntarily discarded. |
|
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 cooling method used for cooling hot crab dip was not effective. See comments under item #18. |
|
41
|
0
|
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 two circular metal molds at front sushi counter being stored in room temperature water. PIC removed to be washed, rinsed, sanitized and will educate staff. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor of hot kitchen in very poor repair - gravel showing throughout. Sushi kitchen is beginning to show wear as well. PIC shared the 8 day plan in place for replacing floor this summer. |