Protein House

Inspector notes: Observed pasteurized eggs stored above whole eggs in walk in fridge. Observed pancake batter made with whole egg stored above RTE foods in walk in fridge. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed hard boiled eggs, black beans, and chickpeas cooked cooling in walk in fridge with lids on containers. Observed black beans from same batch cooling in prep fridge in a container deeper than 4 inches. Person in charge stated food items were cooked 1.5hrs prior to inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. All TCS foods cooling were uncovered to allow for rapid cooling

Inspector notes: Observed in-use utensils used for cooked rice in stagnant water with a temperature of 90*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed tomatillo sauce temp at 75*F in the walk in fridge stored in large 4 gallon container. Person in charge stated it had been made 5.5hrs ago. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers and put into an ice bath to allow for rapid cooling. Tomatillo sauce was in temp within the 6 hour time frame

Inspector notes: Observed plastic and metal food storage containers stacked with water condensation trapped. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed salmon in ROP packaging being thawed under refrigeration. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection