|
12
|
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 Observed numerous shellstock tags missing date of last sale. 10 day verification required. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed spaghetti cooling at insufficient rate to meat cooling parameters. CDI cooling method changed . |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lasgna, penne pasta, scallops , mahi, filet, chicken, burrata as well as other items in prep units not holding at 41 degrees or below. CDI discarded . Repeat violation. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed pomodoro , bolognese, minestrone , alfredo sauce and sausage and according to documentation other sauces not made today are utilizing an cook chill process where zip tied bags are left closed after cooling . CDI minestrone and sausage and lentil soup made two days ago discarded all other sauces made today were opened and placed in cambros. Variance information provided to PIC. 10 day verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed spaghetti cooling in too great of volume per surface area. CDI split into two pans and proper cooling was achieved. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Portable cutting boards in need of resurfacing or replacement. -0 points- |