11: 1200-23-01-.03(1) Observed 2 containers of strawberries in walk-in cooler with visible mold. Corrective Action: Embargoed 3lbs.
20: 1200-23-01-.03(5)(a)6. Shepherd’s pie on open front display cooler at 48F. Cajun shrimp on open front display cooler at 48F. Food items have been on cooler for 2 hours. Corrective Action: Person in charge removed all food stored on open front display cooler and placed in walk-in cooler to cool.
21: 1200-23-01-.03(5)(a)7. Observed several prepared items in walk-in freezer with no cook and freeze dates. Corrective Action: Trained kitchen personnel.
21: 1200-23-01-.03(5)(a)8.(i) Dijon date marked 3/28, dill cream cheese dated 5/25, and sweet and sour dressing dated 5/26 observed in walk-in cooler. Also observed BLT spread dated 5/23, vegetable stock dated 5/19, curry dip dated 2/5, LCD dated 5/9. Today is 6/6. Corrective Action: Embargoed 20lbs.
47: 1200-23-01-.04(6)(a)1.(iii) Observed brown stains and spotting on ice machine condenser plate.
Additional Comments
-Spoke to chef about observed immediate cooling of shrimp. To avoid increased humidity in walk-in cooler, leave shrimp at room temperature to cool for no greater than 2 hours, then move to walk-in cooler.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
COSRepeat
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
