|
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 3 shell stock tags without date when last of the shell stock was used. All other tags were correctly dated. CDI - Appropriate dates were added to tags. |
|
14
|
1.50
|
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 utensils stored as clean with food residue and debris on them. CDI - Utensils were moved to be cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream sauce at 43 F in cold well, pasta at 43 and pasta at 45 in drawers, and Broccoli at 42 in reach in cooler. CDI - Cream sauce was covered with a lid and allowed to cool in the well. Broccoli had been pulled from larger portions in WIC. Broccoli was divided into smaller containers and allowed to cool. Pasta was moved to WIC or ice bags were added to cool. Points not escalated due to improvements and nature of the violation. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 lettuce cooling in large deep containers in WIC. Observed broccolini cooling stacked to high and tightly packed in pan. CDI - Ice bags were added to help lettuce cool and broccolini was moved onto a thin tray. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels missing from squeeze bottles of oils and sauces. CDI - Labels were added. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer bucket at less than 200 ppm QAC sanitizer. CDI - Bucket was refilled to appropriate concentration of sanitizer. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of utensil in flour. CDI - PIC adjusted handle so it was not in contact with food. |