|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed soiled cutting boards stored as clean. CDI - PIC took utensils to 3-compartment sink for proper W/S/R. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed various meat and seafood products stacked high at open display case. Refer to temperature log. Products were all cold holding above 41 F. CDI - PIC took products to WIC to bring temperatures down to 41 F. Observed 1x sockeye salmon in display grab & go at 50 F. CDI - PIC voluntarily discarded. |
|
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. Observed multiple packages of shrimp at display case unit above 41 F. Date label stated products were prepared on 7/21/21. PIC explained that once the product is prepped, it is wrapped and sent out to display case for cold holding. CDI - PIC took shrimp packages to WIC to allow ambient cooling to 41 F. |
|
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 meat debris on belt of wrapping machine at the front of meat market. |