|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Properly store raw animal foods to prevent contamination. (3-302.11) Observed raw shrimp and beef stored over produce in walk in cooler. CDI-moved to proper storage order. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS foods hot at 135F or above. (3-501.16) Observed items stored under heat lamp such as vegetable tempura below 135F. CDI-items voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS. foods cold at 45F or below. (3-501.16) Observed raw chicken (battered) and on counter above 45F. PIC stated items had not been out of refrigeration more than 30 minutes. CDI-items put into cooler. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Follow proper procedures for items using TPHC. (3-501.19) Observed rice stored at room temperature without time label. PIC stated that rice had been removed from walk in cooler 10 minutes prior. CDI-labeled. |