|
14
|
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 one (1) bin of middle neck clams with three separate tags. Per conversation with PIC, one of these tags was a duplicate from the same distributor, and the other belonged to adjacent bin of oysters; employee may have placed tags in improper bin when adding tags. CDI - Tags were placed in proper bins to prevent improper tag retention. Tags at long term storage were in proper chronological order and had final date of sale listed. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 several (more than ten (10) TCS, non date mark exempt food items (mozzarella chunks, dice tomatoes, cooked green beans, etc.) in prep top units without date marks. Observed three (3) portions of cut watermelon wrapped in food wrap (two in WIC, one in reach in server cooler) with no date marks. Per conversation with PIC, these portions of water melon were cut on the previous day (12/13) CDI - PIC affixed date marks to wrapped watermelon.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed (1) portion of TCS foods (spaghetti marked 12/5) in WIC with date mark past 7 days. PIC suspects that food was prepared more recently and improperly marked. CDI - Food was voluntarily discarded. REPEAT.
Note: in prep unit adjacent to WIC, EHS observed no date marks on prep top of TCS, non date mark exempt food portions. Items held in lower unit for long term storage were date marked properly. Per conversation with PIC these portions are rotated once daily within 24 hours. EHS recommends date marking these portions at time of preparation, to best verify that these items are held for seven days or less.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box potatoes stored directly on the floor beneath prep table. CDI - PIC elevated potatoes to prep table.
Note: Observed one (1) can of tomato paste with minor dent on side during inventory. Per conversation with PIC, procedure is to set aside these cans and hold for invoice or disposal. Can was set at rack separate from intact canned goods. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four (4) damp cloths at prep tables with no bucket of sanitizer bucket available. Per conversation with PIC, these had been used prior to dinner service and were set to be disposed of accordingly. CDI - PIC Placed these soiled rags in plastic bag next to server area soiled linen bin. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed approximately four (4) missing floorboards and one (1) tile at kitchen flooring adjacent to the WIC door. Repair or replace damaged waterproof flooring. REPEAT. |