|
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 Cut lettuce was being stored out at room temperature unattended too following prep, cheese in walk in cooler was 46 degrees. Lettuce at cold hold unit was also greater than 45 degrees. CDI- All out of temp foods were placed in walk in cooler for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several foods left in the flip top cold hold unit overnight lacked dates, several tcs foods such as hosuemade sauces and cheese were lacking dates in walk in cooler and reach in 1 door. CDI- PIC started date marking foods as needed during the course of the inspection. |
|
31
|
0.50
|
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 Cut melons, tomatoes and lettuce were cooling in dense plastic containers with lids stacked on top of each other. This caused for cooling complications. CDI- PIC moved foods to shallow metal container and placed inside the freezer for maximum air flow. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Food employees were prepping raw shrimp in 3 comp sink that contained dirty dishes in the adjacent basin. Ensure that food is protected from all sources of possible contamination and that the 3 comp sink is free of soiled dishes, is washed, rinsed and sanitized prior to being used for food prepping. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove grease buildup from exterior of the fryer.
General Comment: Facility recieves cut melons from another showmars location. EHS did not see melons being transported in proper equipment that would keep them cold. Ensure that food is handled so temperatures are not compromised when enroute to this location. Have walk in cooler adjusted so that it is cold enough to propelry cool and cold hold. Walk in cooler is being heavily used and contained foods right atr 45 degrees. |