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4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed frozen raw beef patties (opened package) stored above frozen vegetables and raw fish placed on a tray stored above juices inside an upright freezer. Observed raw shrimp stored on top of cut cabbage inside 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: //Food items were rearranged.//
10D: .04(4)(d)Observed multiple food items such as oil, seasonings, sauces, and margarine, in working containers not labeled with their common food name. *SECOND CONSECUTIVE VIOLATION* 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 containers were labeled with their common food name.//
11C: .04(6)(c)Observed raw shrimp thawing in standing water Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: //Shrimp was placed inside the walk-in cooler (still frozen).//
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses vanilla extract and food coloring as additives.
**NOTE: A THIRD REPEAT VIOLATION MAY RESULT IN PERMIT SUSPENSION (10D: labeling).
Note: A required additional inspection will occur within the next 12 months.
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