|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed masago stored over ready to eat food in the reach in cooler. CDI: Products reorganized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 edamame that is cooked and cooled on site still at 80F after 2 hours. CDI: Product was voluntarily discarded. Original permit does not approve facility to do any cooking or cooling. Facility has agreed to discontinue cooking and cooling and will receive shrimp and edamame in a ready to eat form. PIC will be applying to have cooking and cooling of shrimp and edamame added to permit. |
|
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 masago that PIC stated was opened yesterday with no date mark. CDI: Product was date marked. |
|
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 cooling in covered plastic tub in reach in prep cooler and edamame cooling in a covered plastic tub in the reach in cooler. CDI: Edamame was voluntarily discarded. Shrimp was moved to a shallow pan and cooled in the reach in freezer to 41F during inspection. |