J Lemon Pepper 8 Inc

Observed facility conducting noncontinuous cooking of poultry and shrimp without an approved written procedure and holding TCS food out of critical limits. CA: Raw animal foods that are cooked using a non-continuous cooking process shall be:Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. PIC will submit a written procedure for noncontinuous cooking to the Health Authority for approval.

Observed TCS food (cooked shrimp, raw chicken, raw beef) in prep top cooler and cooked chicken in walk in cooler maintained at a temperature above 41 degrees Fahrenheit. 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. PIC discarded raw chicken, raw beef, and cooked shrimp. PIC cooked wings to the proper cooking temperature.

Observed raw chicken stored above raw seafood (shrimp and calamari) in a prep top cooler. CA: 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. PIC rearranged raw TCS food into the appropriate separation order.

Observed lettuce and cheese in prep top cooler maintained at a temperature above 41 degrees Fahrenheit. 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. PIC discarded lettuce and cheese.