|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed a plastic closed package of mayonaise stored directly on top of chicken with no barrier.
Separated to correct.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed marinated shrimp that were still in the cooling process(see chart) and were displayed for customer sale packaged and stacked on one another. These must be chilled all the way down before placing for sale as the cold display unit is not designed to cool foods down. Recommend pre-chilling lime sauce if the production needs to be quicker.
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 |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed peeling lights in the chicken hot hold case.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |