Aj's Fine Foods

Inspector notes: Observed shell-stock tags stored in binder sleeves, not in chronological order. Shell-stock tags must be kept with shell-stock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. The PIC started to organize the tags while inspector onsite, and will order more binder sleeves

Inspector notes: In small walk in cooler, cooked red chili/85*F-95*F prepared 4 inches deep. Employee portioned half of cooked red chili into another container to continue the cooling process (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods

Inspector notes: Several cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces

Inspector notes: At front meat cold cases, food residues and debris on windows, handles and door tracks. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: At front service counter, employee touched trash can several times, then assisted customer without a proper handwash before donning gloves. Employee touched clipboard and pen and clothing then donned gloves to assist customer without a proper handwash. Employee handled raw chicken with gloved hands, removed gloves and donned new gloves to handle ready to eat foods without a proper handwash in between glove changes. Instructed employees on proper handwashing when working with raw and ready to eat foods and handling trash cans and clothing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: In cold case, for sale to customer, fresh oysters and fresh mussels without shellstock tags. Establishment unable to located shellstock tags at time of inspection. Employee discarded fresh oysters and fresh mussels. Shellstock tags are to be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite

Inspector notes: Employee washed and rinsed meat display container then moved container to front service counter to place raw meat for sale in cold case, without a proper sanitize rinse. Manager instructed employee to rewash, rinse, and sanitize display container before storing food in containers. Food-contact surfaces are to be properly sanitized after washing and rinsing. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use

Inspector notes: In prepared foods walk in cooler, covered container, ~4 inches deep, of cooked green chili chicken with internal temperatures of 73*F-81*F. Per employee, green chili chicken was removed from hot holding >3 hours, with unknown initial temperature noted on log sheet. Green chili chicken was discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours. Discussed proper cooling temperatures and cooling methods with employees

Inspector notes: In meat case, undercooked strip steak stored without dividers between other fully cooked and raw items. Per employee, strip steak is cooked to 135*F, which is considered undercooked. Employee provided dividers on either side of pan of steak to prevent future contamination. Discussed the importance of separation of raw vs ready to eat foods to prevent cross contamination