|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp and raw scallops stored behind cooked shrimp in the flip top. Observed raw fish stored behind cooked crab in the flip top. CDI: EHS educated PIC and rearranged items to where the raw items are stored in front of the cooked items to avoid any cross contamination. -1.5- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed white rice in the hot holding cabinet at 96F. Per employee, rice was removed from walk in cooler into the hot holding cabinet since 10AM. CDI: PIC educated on reheating parameters and voluntarily discarded the white rice. -1.5- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several packs of frozen shrimp thawing in 86F cold water. CDI: EHS educated PIC on the different thawing methods and moved the frozen shrimp to the walk in cooler to continue to thaw. -0.5- |