|
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 fish prepped in same area as precooked crab and country ham. CDI items separated. Observed precooked crab stored in same container as raw fish. CDI items relocated. In upcoming food code changes FISH is considered an allergen and should be prepared and stored as such. |
|
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. Observed plates, ramekins, dessert bowls, utensils on storage rack at serving area. CDI items moved to sink for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce that was prepped an hour before arrival stored in walk in cooler at 65F. CDI item separated and uncovered to properly cool before storage. Observed wrapped sheet pan of butter at 51F. PIC stated it was taken out for a period of time and brought back in. CDI items uncovered to cool down. Suggest facility verify product is at temperature before covering and stacking for storage |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed logs state facility vacuum package paw paw fruit. As part of state approval facility is not allowed to ROP fruit only raw vegetables. Facility does not have anymore ROP fruit in house but made them aware that they would have to get variance amended to include ROP of fruit. |
|
31
|
0
|
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. Ensure facility checks food temperatures after prepping ambient items to ensure products drop to 41F or below before storing. Observed lettuce stored in a deep plastic container where surface was at 50F and deeper in center at 65F. CDI item separated and monitored to ensure cooling of TCS item. Repeat. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed tilapia that was at 61F after thawing. Suggest to PIC to thaw under refrigeration or add ice to ensure water temperature does not go above 70F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 Food Preparation - C Observed facility grilling eggplants outside and no one actively monitoring product while in use. This is a violation of permit amendment. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed interior of reach in units and counter tops at bar in need of cleaning. |