|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above ready to eat vegetables in reach in cooler. CDI - corrected during inspection. Points not escalated because all other coolers were properly arranged. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 4 tightly covered containers of various rice dishes measuring 43F-47F and located in back room reach in cooler. Reviewed cooling rules with PIC. PIC voluntarily discarded all rices. VR - verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 beef stew and rice stored from last night without date marks. CDI - rice voluntarily discarded. Beef stew measuring 39.0F was back dated to yesterday evening. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 four containers of rice in tightly covered plastic containers in back room reach in cooler. Rice had been cooling overnight and measured between 43F and 47F. PIC voluntarily discarded. Also observed large container of cut cabbage cooling while tightly covered in large plastic container in side room reach in cooler. Cabbage had been cooling for about an hour according to PIC and measured 42F-43F. Discussed with PIC that better method would be to Use two shallower containers leave uncovered until product reached 41F. VR - verification required. Will return next week to check on cooling methods and cooling. . |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Upon entry, noticed shrimp sitting in standing water in prep sink. Also observed red snapper and salmon thawing at room temperature on countertops. PIC explained that all were purchased this morning in frozen state. Shrimp measured as high as 82F, had been thawing about an hour. Corrected by immediately cooking. Salmon and snapper were still partially frozen and were moved to reach in coolers to finish thawing. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C Observed some personal items such as vitamins, supplements, and incense stored on shelving above closed chest freezer. PIC relocated these items. |