3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw, cartoned eggs stored high in refrigeration and not at lowest shelf point with other poultry items-shrimp, seafood contamination likely. Shared handout with owner.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Repeat Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters. Observed par-cooked Jamaican Sauce cooled down improperly (shared handout). Observed large moisture droplets on food side of sauce lid (at prep table). Can not use the prep table to cool something down, it is only designed to keep cold items cold.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.