|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Upon entry to the kitchen area, an employee placed a container of raw chicken on top of a styrofoam, intact container of frozen salmon. Employee performed this action so they could wash their hands, and the chicken product was removed by PIC within minutes. EHS will not deduct points for this violation, as all other instances of raw product storage was observed intact, including raw vegetable storage mentioned in the previous inspection. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P Observed noodles that had been left to cool in a colander under no temperature controls for 1 hour at a temperature of 80-90F. EHS had employee place the noodles into the freezer for roughly 30minutes, at which time a temperature of 45F was observed. Do not leave items out under no refrigeration for extended periods of time, especially when cooling foods. Hot items must go from 135F to 70F within 2 hours, and 4 hours from 70F to 45F. Utilize approved cooling methods that allow cold air to move in and around the product. Repeat Violation. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sticker denoting time on the rice in the sushi area damaged such that it was not legible. EHS temped the rice at 140F internal food temperature. As the food had not reached 135F yet, EHS allowed facility to create a new time stamp for the 4 hour window. Stickers denoting time for TPHC must be easily readable. |
|
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. -Pf Observed noodles cooling for roughly 1 hour in a colander in the kitchen area. Item had been left out under no temperature controls. Utilize active cooling methods such as ice baths, placing the items into the cooler or freezer, or ice wands to quickly cool foods through the temperature danger zone. After EHS correction, a proper cooling time/temperature rate was observed after item was placed into the freezer. |