|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf
Observed red sanitizer bucket stored in waitress station hand sink. CDI: Bucket removed. |
|
20
|
0
|
Proper cooling time & 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 noodles in walk-in cooler cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for more details. PIC stated product prepared @7:30pm. CDI: Education provided and product placed into ice bath for rapid cooling (48F @9:20pm).
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed raw shrimp and raw lobster in make table cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for more details. PIC stated product thawed today between 5pm-7pm. CDI: Education provided and product covered with ice for more rapid cooling (shrimp 41F @9:23pm, lobster 43F @9:23pm). |
|
33
|
0.50
|
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 noodles cooling in covered plastic bus tub on top self of walk-in cooler. PIC stated procedure is to cook noodles, cool in ice bath approx. 45 minutes, then move to walk-in cooler to finish cooling. EHS recommended more ice and longer time frame in ice bath. CDI: PIC placed product into ice bath for rapid cooling (48F @ 9:20pm). Observed raw shrimp and raw lobster cooling in flip-top portion of make table. PIC stated product thawed today for today’s service. CDI: PIC covered product with ice for more rapid cooling (shrimp 41F @9:23pm, lobster 43F @9:23pm). |