|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 raw large shrimp thawed and placed into display case to cool back down to cold holding temp. Observed shrimp at 70F and stacked approxmately 12inches thick inside case. CDI shrimp portioned out to shallow amounts and excess portions taken to walk-in cooler to cool back down to required temp> Observed shrimp to be at or below 45F by end of inspection. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in market area. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination.
Observed all seafood in display cases stored underneath drain pans for compressor unit that is collecting condensate water that is about to drip onto food.
(staff is to dry the bottom side of the pans as needed to prevent food adulteration). CDI staff dried all pans. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(NO POINTS DEDUCTED)
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (flooring collecting large amounts of water in need of removal). |