|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple cases of raw shrimp and beef holding > 41 F at grab & go display case. Products were placed in the display case prior to EHS arrival. CDI - PIC instructed food employee to take products to WIC to quickly cool down. Items taken to WIC. |
|
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 multiple tightly covered containers of raw shrimp and beef holding between 44 F - 51 F at grab & go display case. PIC stated that these were prepared morning of inspection and were immediately placed into line for service. CDI - Food employee took products to WIC to cool down to 41 F. Items decreased to < 41 F after 20 minutes. EHS educated PIC and employee on proper cooling methods such as placing products into WIC and uncovering to allow adequate air flow. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed employee store sharpening steel utensil in space between meat prep table and wall. CDI - PIC took to 3-comp sink to be washed, rinsed & sanitized. Utensils are to be stored in smooth and cleanable surfaces such as a designated knife rack. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed soiled single-use trays in meat cooler. CDI - PIC voluntarily discarded. Recommended to keep trays inside a plastic sleeve to protect from contamination. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the meat and seafood display cases containing residue and heavy buildup on the handles, glass, seams and condensate drain pan. |