|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon out of hermetic packaging stored over ready to eat items in walk in freezer. CDI: Items reorganized. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed salmon that was grilled and then moved for cooling in the blast chiller without hitting the final cook temperature. CDI: Product was fully cooked for staff meal. EHS and PIC discussed par cooking and the requirements were discussed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot box below 135F. CDI: PIC relocated product to the blast chiller. Product was cooled to 41F by end of inspection. REPEAT VIOLATION Some improvement as only one item was out of compliance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house-made roasted garlic in oil in reach in cooler. CDI: Product voluntarily discarded. Overall date marking system has improved and this was the only items past 7 days. |
|
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 romaine lettuce cooling in walk in cooler in a deep plastic container while covered. Observed corn salad cooling in reach in cooler while tightly covered. CDI: PIC relocated products to blast chiller. Corn salsa was placed in a shallow pan spread out and lettuce was uncovered. REPEAT VIOLATION |