|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packages of shrimp holding above 41F in customer grab and go area. EHS observed shrimp just prepared in the cold prep room, placed directly into cold holding unit after preparation. CDI- shrimp brought back to walk in cooler to rapidly cool to 41F or below before placing in customer grab and go area. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed ready to eat section of seafood display case without any date marking on any of the products (tempura shrimp, cooked shrimp, coconut shrimp, crab cakes, lobster mac and cheese). Employee stated that products are typically dated with a piece of paper underneath the metal containers holding the product, but had not been properly dated today. All products will be held in facility more than 24 hours. CDI- products properly dated, discussed date marking system with employee and PIC. REPEAT. |
|
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 shrimp prepared in cold room and immediately placed into plastic container and placed into cold holding customer grab and go area. CDI- shrimp brought back to walk in cooler to cool to 41F or below, discussed proper cooling methods with PIC and employee. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on the floor in the walk in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a large piece missing in the corner of sliding door behind seafood display case. PIC stated he is aware of issue and working towards getting door replaced immediately.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in cold room with deep grooves and staining, resurface or replace. |
|
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. Observed under side of attached cutting boards behind display case with food debris buildup, ensure cleaning. |