|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shrimp overstocked in container stored in prep cooler measurng 50F, CDI shrimp properly portioned out to maintain uniform temp. Out of temp product was placed underneath unit to cool quickly down to required temp. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 numerous large covered containers of cooked chicken, egg rolls, chicken wings cooling in walk-in cooler measuring 90-110F.
CDI all TCS foods cooling properly stored in shallow pans and left vented/uncovered to cool within required time.
(DUE TO THE REPETITIVE OCCURANCE OF COOLING METHOD VIOLATIONS ANOTHER REPEAT OF #31 COOLING METHODS WILL RESULT IN A "INTENT TO SUSPEND PERMIT") |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 large open container of breader used to coat raw chicken exposed to customer contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
(NO POINTS DEDUCTED)
4-501.11 Maintain equipment in good repair. Observed broken plastic bins in use in need of discarding and or replacing. Observed split / torn gasket on reach-in cooler unit door in need of repair. |