FORK IN THE ROAD

Food separated and protected — Inspector Note: Observed closed milk containers stored under raw fish and directly next to raw beef in meat prep top cooler in the main kitchen. Observed bagged onions stored under rack where raw shrimp was stored; the raw shrimp was stored right next to the cooked shrimp in that same cooler. CA: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P COS: All items were rearranged in prep top cooler so that they may be arranged in proper cooking temperature order (chicken at the bottom). Also vegetables and cooked foods were separated from raw meats by putting the cooked food and vegetables on the right side.

Proper cold holding temperatures — Inspector Note: Observed prep top cooler in the front of the kitchen with an ambient temperature of 48F with TCS foods inside of the cooler cooling inside. Temperatures were measuring above 41F CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: The temperature of the prep top cooler was lowered, in the meantime, all TCS foods were moved to walk in cooler and other prep top cooler that were cold holding effectively. (See temperature logs for more details)

Proper cooling time and temperature — Inspector Note: Observed raw chicken, raw shrimp, and raw burger meat inside prep top cooler that was prepped at 1:30 pm same day of the inspection not reach 41F in the walk in cooler by 5:30 pm. CA: 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. P COS: Those items were discarded.