III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.OBSERVED FOOD EMPLOYEE WEARING GLOVES WHILE PREPARING READY-TO-EAT SALMON STUFFED CUCUMBERS.
THE FOOD EMPLOYEE DEMONSTRATED PROPER FOOD PROTECTION PRACTICES BY WEARING GLOVES TO PREVENT CONTAMINATION WHEN PREPARING READY-TO-EAT FOODS .
V - P / Food from Approved Source
Foods are received from the following sources:CLEVELAND FISH, OHIO CITY PASTA, HILLCREST, PREMIER PRODUCE.
FOOD PRODUCTS ARE RECEIVED FROM APPROVED SOURCES.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.OBSERVED RAW SALMON AND RAW LOBSTER ABOVE 41 DEGREES F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOOD SHALL BE STORED AT 41 DEGREES F OR BELOW. PIC IMMEDIATELY DISCARDED FOOD ITEMS TO PREVENT BIOLOGICAL HAZARDS.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.OBSERVED RAW ANIMAL FOODS ARRANGED ACCORDING TO MINIMUM COOKING REQUIREMENTS AND STORED SEPARATELY FROM READY TO EAT FOODS IN WALK IN COOLER.
THE PIC DISCUSSED THE OPERATIONS PRACTICES WHEN STORING RAW FOOD PRODUCTS AND READY-TO-AT FOODS IN THE WALK-IN IN COOLER. THE STORAGE SHELVES WERE CLEAN AND MAINTAINED. THE FOOD PRODUCTS WERE DATEMARKED, PROPERLY ARRANGED ACCORDING TO MINIMUM COOKING REQUIREMENTS, AND STORED SEPARATELY TO PREVENT CONTAMINATION.