|
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 shell stock tags out of order. Some observed from 2019. Tags need to be updated and old tags should be discarded and organized so that tags can be kept in chronological order. CDI: PIC started the organization process. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some metal pans with food debris remaining. CDI: pans moved to dish area to be cleaned. |
|
20
|
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. Observed TCS items in grill station prep cooler > 41F(see temp chart). These items were said to be held in cooler overnight. CDI: items were voluntarily discarded. Thermostat was turned down and service tech will be notified. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date on cream cheese and unclear date on refried beans in bottom of sauté prep cooler. CDI: items dated properly. Observed no pull thaw date on roasted reds pulled from freezer on 3/27. CDI: pull that date provided. Observed opened package of deli meat with no date mark inside bottom of salad prep cooler. PIC had no knowledge as to when it was opened. CDI: voluntarily discarded. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on dry good containers by fryer station. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. |
|
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 shelving rusting inside walk-in cooler. Observed torn gaskets on sauté cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving rack and equipment at fry station. Observed dry good containers next to fry station in need of cleaning. |