|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
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 Observed bag of mussels stored without tag. PIC stated that bag was split to two different coolers. Ensure tag stays with all pieces from each box. CDI-tag stored with bag. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several open top prep coolers not holding correct temperature near pizza oven. PIC stated the exhaust fan at pizza oven is in disrepair and hot air is blowing over the open top units as it usually does not. PIC has decided to voluntarily close down pizza oven until exhaust fan is repaired. PIC stated all items in prep coolers were placed out less than an hour prior. CDI-all items placed into walk in cooler to rapidly chill, pizza oven closed down, and ice bath also used for new product coming out of walk in cooler at 45F or below to be placed in prep units. Verification required to ensure prep coolers are working. |
|
31
|
0.50
|
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 Observed a plate of roasted red peppers and grilled chicken and a deep pan of grilled chicken cooling and tightly covered. All items began cooling within past 30 minutes. CDI-plastic wrap removed from plates and grilled chicken placed on sheet pans to cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on floor at prep line. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a sink in wait station being used as a handsink and items such as cleaned and sanitized cups, single service cups, ice scoop, individual creamers stored in splash zone. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid door open.
5-502.11 Refuse shall be removed at a frequency that will minimize the development of objectionable odors. Observed strong sour smells near can wash and around dumpster outside. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in poor condition throughout kitchen such as cracked floor tiles, damaged FRP, gaps between walls and floors that may be insect harborages. Observed dry storage shelving with gaps in between wall and shelving which could be insect harborages and not easily cleanable.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water, food splatter and debris on floors and walls and especially around floor drain in front of ice machine. |