|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped whole oxtails in deep freezer without protection. EHS discussed with PIC methods of protecting foods in freezer. Wrap until use. -1.5- |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed slacking frozen salmon, shrimp and other items slacking for the purpose of pulling apart and processing for cooking at room temperature in rear hallway and on top of freezers. Use approved thawing methods and refrigeration to facilitate thawing while maintaining internal temperatures of food. REPEAT -.5-
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing at room temperature still in ROP. EHS educated PIC about how to properly thaw fish in ROP. CDI - PIC removed from packaging and place in RI to cool. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed thawing foods along rear hallway stored directly on the floor. CDI - Foods moved to shelf for thawing and EHS reminded PIC to use thawing under refrigeration or thawing while cooking if foods will not be thawed under cold running water at or below 70F. -1- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (B) Durable, Corrosion-Resistant and (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden cooking utensils showing signs of splitting and plastic tubs that are not durable enough to withstand repeated washing. Replace these with more durable utensils and containers. REPEAT -1-
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household air fryer in use for cooking fish in facility. Equipment shall be commercial when used for food service. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on hood system filters. Per PIC, hood scheduled for cleaning the week of the 4th of July. Observed buildup on surface of AC until positioned above clean dishes and hot holding equipment. Clean often enough to prevent buildup. -0- |