4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw tuna and shrimp above corn and french-fries in the freezer and raw shell eggs above pickles in the walk-in cooler. Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and
(II) Cooked ready-to-eat food; and (P)
(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, (P) or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and
(III) Preparing each type of food at different times or in separate areas; (P)
(iii) Cleaning and sanitizing equipment and utensils;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Items were relocated to allow proper separation and protection.
6-1A: .04(6)(f)Observed corn in the upright cooler, shredded chicken in the prep-cooler, white American cheese and two tomatoes sauces in the walk-in cooler holding above 41 F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) **2nd consecutive violation**
Corrective Actions: The food items were discarded.
6-1C: .04(6)(d)Observed black beans in the walk-in cooler that did not cool down to 41 F in 6 hours; two containers of lettuces in the prep-cooler that did not cool down to 41 F in 4 hours. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: The food items were discarded.
10D: .04(4)(d)Multiple sauces not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: The sauces were labeled.
11A: .04(6)(e)Observed black beans cooling in over-filled container in the walk-in cooler; two containers of lettuces cooling in tall plastic containers with lid on in the prep-cooler. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Corrective Actions: Trained PIC and employees on effective cooling methods.
15A: .05(6)(a)Observed standing water in the prep-cooler near the grill. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) **2nd consecutive violation**
Corrective Actions: Correct by 3/4/22.
All cold/hot holding time/temperature control for safety (TCS) foods was in compliance unless otherwise noted.
NOTE: Ensure single-service items are stored in approved designated area.
NOTE: Discussed cooling rate with the person in charge.
Three or more consecutive violations on routine inspections will result in permit suspension.
A follow-up inspection will occur on or before 3/4/22.
A required additional inspection will be conducted within the next 12 months.