|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed raw shrimp that was cooked to a temperature of 130F. CDI-shrimp was put back onto the grill to continue cooking until it was cooked to 158F. |
|
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 cooked onions in the reach in and lettuce in the reach in and cold drawer that were not date marked. CDI-onions were discarded and lettuce was correctly dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 pasta, and lettuce cooling in the WIC that had lids on. Observed pasta cooling in an ice bath with not enough ice to fully cool the food. Observed salads cooling in the reach in with tops on. CDI-the lids on the past and lettuce were opened so as to allow the food to rapidly cool. More ice was added to the pasta. Salad tops were opened and taken into the WIC to rapidly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in the kitchen and bar area. EHS advised PIC to call pest control. |