|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Observed a tray of raw shrimp stored over storage bags and ready-to-eat crab cakes- raw shrimp separated by space to correct. Ready-to-eat prep and raw meat prep must take placed at different times and/or spaces.
Observed a tray of raw scallops stored over ready to eat crab in the walk in cooler- crab moved to an upper shelf to correct.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
Observed salmon that reached <145F final cook temperature. Product was put back on the grill and finished at 150 to correct.
Use thermometers.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Observed TCS foods in the walk in cooler at >45F today. Products had been checked this morning and were a couple degrees out and therefor were moved to the walk in freezer to chill these down- see chart for corrected temperatures.
Observed TCS foods in the 2 door reach in holding at >45F and were discarded- do not use this unit until repaired.
Observed butter holding at room temperature- prove this product is safe at room temp. for a day through a product assesment, time the product as discussed, or keep hot/cold.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
A 10 day visit will be made on or before 8/15 to verify correction of all of these items in #20. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed pasta that had been cooked and then portioned into bags holding well above all other products in the walk in cooler due to it being tightly wrapped and stacked deeply into a bus pan- pasta discarded during inspection to correct. Observed corn on the cob in a deep bus tub as well- spread out onto sheet pans and placed into walk in freezer to correct.
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 |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed food service staff handling food with bracelets and watches on.
observed wait staff preparing salads wtih no hair restraints and some had jewlery on that is not allowed.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed 2 rusted racks in the low boys today.
4-501.11 Maintain equipment in good repair.
Facility's walk in cooler was not holding foods at 45F or less today- some products discarded(pasta) and the others were moved to the walk in freezer. Foods chilling in the freezer all fell to 45F or less before the end of the inspection. Without sufficient refrigeration the PIC voluntarily closed the facility. The facility is not to reopen until the walk in cooler is repaired and is holding food at 41F or less. |