|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw sliced brisket stored above raw pork in reach-in. CDI: Education provided and PIC rearranged storage order. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tofu and pickled vegetables cooling at too slow of a rate to meet cooling parameters. See violation #31 for more details. CDI: Education provided and PIC time stamped product for 6 hour hold. Going forward, facility will use TPHC for individual trays of side items. EHS provided paperwork during inspection and explained 4-hour vs. 6-hour parameters. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef broth and miso soup being stored in large soup pots on bottom of rolling cart. Product prepared 09/27/21. PIC stated product kept on cart to more easily refill soup pots on stove. CDI: Education provided and PIC moved product back to walk-in cooler for rapid cooling. Observed tofu and unsalted butter being held above 41F in walk-in cooler. Products prepared 09/28/21. PIC stated facility received delivery this morning and door on walk-in was left open for extended time. Products did cool throughout inspection- see temp chart for details. CDI: Education provided and EHS recommended not leaving door open and possibly turning down temperature of unit to help counter door being opened frequently. REPEAT VIOLATION. |
|
31
|
1
|
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 individuals trays for side items(tofu, potato salad, pickled vegs.) cooling in flip top portion of make table. PIC stated trays are prepared fresh every day and gone within 4 hours. Facility switching to TPHC to avoid having to store trays in walk-in cooler. CDI: Education provided and PIC time stamped product for 6 hour hold. Going forward, facility will use TPHC for individual trays for side items. EHS provided TPHC paperwork during inspection and explained 4-hour vs. 6-hour parameters. REPEAT VIOLATION. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in prep sink with no running water. CDI: PIC ran cold water over product. |