|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and raw tuna stored over RTE food (sauces and avocados). CDI PIC rearranged items to store properly.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee jackets stored on shelves in dry storage area and in box touching avocados. CDI PIC removed jackets and EHS discussed using the areas designated for employees for their clothing. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 container of crab mix made the day prior without date mark. CDI employee added date to crab mix. |
|
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 sushi cooling, covered, in display case at 50F (see temp chart). CDI PIC moved sushi to walk in cooler to cool properly and EHS discussed proper methods for cooling. l |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 boxes of frozen shrimp on the floor of the walk in freezer. CDI PIC moved boxes off the floor during the inspection. |