|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Meat blade saw stored as clean with organic residue and multi-day meat residue buildup on blade and food contact surfaces. CDI - PIC cleaned. Ensure all surfaces of equipment are cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, stuffed tilapia, crab cakes stored in display cooler with temperatures above 41f. Raw chicken overstocked in other display cooler at 44f. CDI - PIC discarded items above 41f from display cooler. Raw chicken returned to WIC. REPEAT. Do not overstock items in display coolers. Low display cooler appears zoned. Do not double stack items in the low cooler. EHS recommends PIC take active control of monitoring and corrective actions associated with this unit as cold holding has been repeated issue.
Continued non-compliance with cold holding requirements may result in permit action. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 shrimp thawed under flowing water placed directly into display cooler piled into container at 51f without fully cooling. CDI - PIC spread onto pan and placed into WIC to quickly chill before returning to display cooler. After using water to thaw items, quickly cool them to 41f before placing into display for sale. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open single service bowls not inverted with debris accumulation present in dry storage room. Keep single service items in packaging or store inverted and protected in dry storage area. |
|
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. Blade saw cover with large cracked areas and detached silicone caulking present - no longer easily cleanable. Repair. |
|
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. Non food surfaces of blade saw with dried long term buildup. Clean frequently to prevent buildup. |