|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
Observed raw chicken stored over raw shell, egg, and prep unit CDI foods relocated during inspection |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Observed crab Rangoon cooling temperature 159°F cooling temperature 259°F cooling rate calculation indicated method not effective to reach cooling parameters CDI crab Rangoon relocated to walk-in freezer to rapidly cool observed rice, cooling deep container and walk-in cooler CDI rice relocated to shallow uncovered sheet pan to rapidly cooling walking cooler |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Observed two containers of curry with the data preparation of 83 CDI curry voluntarily discarded |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Observe sushi rice in unit from night before being cooled and reused and sushi container and not accurate labeled per time control procedure CDI sushi rice from previous evening voluntarily discarded |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observe, deep container of rice, cooling and walk-in cooler, CDI rice relocated to shallow or uncovered, sheet pans and containers to rapidly cool observed crab Rangoon cooling and tall region and cooler cooling parameters showed that crab Rangoon was not cooling proper requirements CDI crabber room relocate to walk-in freezer to rapidly cool |