|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Storage order has greatly improved. Did observed raw eggs and raw meat over sauces in walkin cooler. Observed raw beef and raw shell eggs over sauce in prep unit. All were rearranged. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date marking system is now in place and all items in the walkin cooler are dated. The items in the prep units (top and bottom) are not dated as they pull from the walkin cooler for the day. I advised they need to begin dating these items with the date the product was made. Return visit required. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory has not yet been corrected as new menu is being designed. It will be finished within the next week. Return visit required. |
|
31
|
0.50
|
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 cut lettuce in top of prep unit at 54F. It had not been cooled before being placed in the top of the prep unit. It was moved to the walkin cooler to chill (46F by end of inspection). Observed large plastic container of stew just made and getting ready to be cooled. Advised to break down into smaller, metal containers and place in the walkin cooler. Improvement from last inspection. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed one container of meat sitting out thawing. Moved to refrigeration. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 2 containers of bulgogi sauce on floor in walkin cooler. Moved to shelving. Observed numerous boxes of food on the floor in the walkin freezer. Directed to move to shelving. |