|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present on interior surfaces of ice machine at outlet. Clean ice machine frequently to prevent buildup. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked shrimp holding at 51f in bowl on ice display. Bowl not fully in ice. PIC discarded. Low display case at seafood holding products above 41f inducing cooked shrimp, tuna poke, raw cod, and more. See chart above. PIC discarded all items above 41f placed into cooler prior to today. REPEAT Cooler has been noted for improper holding temperatures on multiple inspections. Service of unit has not produced long term compliance with cold holding temperatures of 41f or lower. Risk control plan put into place during inspection today to ensure active managerial of cold holding in the unit. Return visit required within 10 days to check repair or unit and cold holding temperatures of 41f or lower. CONTINUED NON-COMPLIANCE WITH COLD HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION. |
|
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 ready to eat shrimp thawed under flowing water mounded into bowl and placed directly into display unit for service. CDI - PIC spread shrimp onto sheet pan and placed into WIC to facilitate rapid cooling before placing back into display cooler. Ensure all prepared items including water-thawed shrimp, ground meats, and re-work trim are cooled quickly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean utensils stored mixed with in use and soiled utensils at the meat cutting area and at the seafood prep area. Store clean utensils so that they are protected from contamination from soiled utensils and from in use utensils. EHS recommends designating a separate storage area or container for clean utensils and a separate area or container for soiled or in use utensils. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed multiple stacks of single service Styrofoam meat trays stacked above sausage grinder with meat splatter visible. REPEAT Store clean trays to prevent contamination. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed multi day organic buildup on non-food surfaces of meat cutting equipment. REPEAT Clean non-food surfaces to prevent buildup. |