|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
Observed shell stock tags not in chronological order or with dates of when the last shell stock from the container was used. Will verify food establishment is maintaining this in the future.
Ensure that parasite destruction letter is being updated regularly. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed a cook using the same set of tongs for raw and ready to eat foods. Ensure that separate sets of tongs are used in the future. Recommend two different colored sets of tongs. CDI- Tong were removed to be washed, rinsed, and sanitized.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine scoop holder with build up attached inside. Ice machine scoop holder and ice scoop were washed, rinsed, and sanitized during the inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below.
Observed some foods in the salad prep unit above the temperature threshold. Items include ranch dressing(contains buttermilk (46F) , shrimp(46F), and sour cream(45F) CDI- These items were moved to walk in cooler to bring down the temperature to meet temperature threshold. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Observed crab dip that was recently made with condensation in the container due to lid being tightly attached. Crab dip was vented and broken down in to smaller portions to cool at a faster rate. |