|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 (E)- Cooling Methods: Observed salmon and shrimp cooling from prep with tight fitting lids on the containers. 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. The lids on the containers were vented during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 - Thawing: Observed shrimp thawing under running water at a temperature of 83 F. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Ice was added to the container holding the water to maintain a temperature of 70 F or less. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Observed ice machine was out of order during inspection. Equipment shall be maintained in good repair. The PIC stated a repair company was coming tomorrow to fix the issue. |