|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee chewing gum while handling seafood items. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed fully cooked ready to eat smoked salmon fillets with 5 day date marking processed into crumbled smoked salmon and repackaged with a 3 day date mark. Total date marking for the fully cooked salmon is 8 days which exceeds 7 day shelf life requirement for TCS foods. CDI - PIC re-labeled crumbled salmon with 2 day date mark so that product does not exceed 7 days. EHS recommends reviewing HT procedures for this product. Several packages of this product were identified with expired date marking in customer case resulting in 9 days on the shelf for this TCS product. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 shrimp thawed under water placed directly into display with internal temperature of 47f. Observed burger patties prepared and placed directly into display case at 44f. CDI - PIC removed to cooler for quick chilling. Quickly cool prepared items to 41f before placing into display cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Spray bottles of water used to mist food items in display cases with no labeling or identification present. Label all food items that are not easily identifiable. |