|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee who had performed several task (such as going to the walk in cooler and putting away a bag of rice) then begin to prepare food wearing the same gloves. Gloves should be removed and hands washed after a task change and before food preparation. CDI- Issue discussed with PIC. PIC instruct employee to wash hands and change gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink build up inside of the ice machine. Detailed cleaning needed and cleaning frequency increased. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a shrimp and cabbage mixture cooling at a rate of zero. Ensure TCS foods cool within the proper cooling parameters. CDI- Shrimp mixture spread onto two sheet trays and moved to reach in freezer. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser with no label. CDI- Bottle labeled. |
|
31
|
0
|
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 a shrimp and cabbage mixture cooling in the walk in cooler at a rate of zero. Shrimp mixture was in a deep and densely portioned tub. CDI- Shrimp spread on two sheet trays and moved to reach in freezer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed two portable fans with significant dust build up. Dust is also accumulating on the walk in cooler fans. The metal shelves by ware washing are also in need of cleaning. Repeat violation. |