| 09,10,11,12 Approved Source |
in |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
in |
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0 |
| 09,10,11,12 0080-04-09-.03(2)(b)8 Shell stock Identification with harvester tag |
out |
Observed raw muscles in seafood display cooler with no harvesting tags available. PIC stated he gets it from his vendor for USDA raw meats. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed large pot of cooked Barbacoa covered with plastic, with holes for venting, in ambient temperature on a crate in the food prep area. Internal temperature was 133F. PIC explained he leaves the product there until its cool and places in walk in with no internal temperature taken. Insufficient process. |
Inspector coached employees who moved barbacoa to an ice bath. Item was monitored with employees & inspector during the as a validation process. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed retail display cooler at 47F by cooler thermometer with foods on the front line of the top three shelves to have internal temperatures above 41F (44-48F) when using inspector probe thermometer. Foods at the bottom shelves had internal temperatures ranging from 48-51F when using inspector probe thermometer. All out of temperature TCS foods were removed from retail cooler. Placed in shopping carts and marked for credit. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed band saw next to cooktop. Separation by a cleanable insert, space, small wall etc. is needed to prevent possible contamination. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Observed back storage areas (Partially Outside), needing cleaning and organization with multiple areas possible as harborage for pests. |
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Core (C) |
0 |