6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cold holding TCS (Temperature Controlled for Safety) foods above 41°F in Duke’s unit and in container on prep table in kitchen. See temperature log for said items. COS: PIC discarded the food. EH discussed proper procedures with CFSM.
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed TCS (Temperature Controlled for Safety) foods held over 24 hours and not date marked. Foods included cooked sausage, boiled eggs, opened whole milk, and RTE (Ready to Eat) crab meat. COS: PIC put dates on all of the items.
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper thawing of raw chicken, flounder fish, swai fish, and catfish. All items thawing in vegetable sink that is clearly marked vegetable sink only. COS: PIC removed all of the food and properly sanitized the vegetable sink.
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled floors and walls, under and behind equipment, and shelves. Will have floors and walls cleaned within five to seven days.
