|
12
|
0
|
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 employee had taken shellstock to the front cooler as preparation for dinner service. Employee took a portion of the shellstock batch along with the tag, leaving some shellstock in the walk in cooler. Corrected during inspection (CDI): All of batch moved to front cooler. Direction given to Person In Charge (PIC) that if he wishes to split batches, that a photocopy of the tag must be made, and the original retained after the last one is sold, and then properly dated and stored. The photocopy may then be discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked shrimp under raw shrimp in walk in cooler. CDI: PIC relocated cooked shrimp to the appropriate shelf before Environmental Health Specialist (EHS) intervened.
NOTE: Observed facility has parcooked salmon for employee meal. Facility does not have par cooking procedures on site. Facility stated that they are thinking about using this method to do salmon wellington as a specialty item on Sundays. PIC was directed to submit a parcooking procedure for approval by an EHS. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cheese debris on slicer. PIC stated that slicer had not been used today. CDI: Slicer broken down and washed, rinsed, and sanitized during inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 45F. -P Observed cheese sauce cooling in half pans with ice wand in walk in cooler upon arrival. Cheese sauce began cooling at 1pm. CDI: Cheese sauce was moved to shallower pans and actively stirred and rapidly cooled to 70F at 2 hours and 10 min due to intervention by EHS. Cheese sauce had reached 38F by end of inspection.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed calamari portions cooling at a rate of .04F/min in walk in cooler. CDI: Items moved to 2 sheet trays and then cooled at a rate of .25F/min. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 calamari cooling in deep hotel pan. Observed cheese sauce cooling in walk in with ice wand and no stirring, in deep pans. CDI: Calamari spread onto sheet pans and placed in walk in freezer, and cheese sauce placed into hotel pans with more surface area and actively stirred. See #18 REPEAT VIOLATION |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting mushrooms on line directly from box. Through discussion, facility's procedure does not include washing mushrooms prior to use. PIC advised to wash all fruits and vegetables prior to use. CDI: Mushrooms washed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 wet stacked pans at prep station across from meat saw. REPEAT VIOLATION Improvement from previous inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in cooler and reach in warmer on cook line. PIC stated that facility has already had gasket person here to measure, but it needed to be ordered. |