|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
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 REPEAT VIOLATION Observed shellstack tags not in chronological order. CDI - edudated methods of keeping tags in the proper orde; PIC placed tags in order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P
The reason for all these violation is so EHS can get the message acress that equipment food contact surfaces need to go through a proper cleaning procedure of wash, rinse, and sanitize, every 4 hrs when dealing with potentially hazardous (TCS) products. Observed the meat slicer with old dried up food debris on the food contact parts of the slicer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed pasta out of temperature in a reach in cooler. CDI - Advised to uncover and cool down quickly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed pasta, garlic in oil, and cooked broccoli held and prepared for over 24 hrs in the establishment. CDI - educated that these product need labels; provided labels to the products.
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf REPEAT VIOLATION Observed spinach opened for over 24 hrs without a date. CDI - educated about having date on product; provided date label to product. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed cleaned equipment stored on dirty rack; spider with spider web crawling around next to clean equipment. Advised to clean more often to prevent spider webs around equipment, utensils, and product. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Advised to clean storage racks in kitchen and in the walkin cooler. The racks are dirty. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Advised to clean floors throughout kitchen and dry storage area more often. Observed torn cardboard boxes and debris on the floor throughout facility. |