|
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 6 shellstock tags without the date recorded when the last shellstock was used. PIC stated that the dates were from restaurant week and were unable to record the date last sold. CDI PIC stapled the tags together and wrote the week of restaurant week as a reference on the tags. |
|
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 metal containers and plastic containers with sticker residue. Ensure to increase cleaning frequency. CDI PIC removed items with sticker residue to be properly cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in the flip top unit (by the tall reach in freezer) unable to maintain TCS foods 41F or lower (see temp chart). Ambient temperature PIC stated that the items out of temp were left in the flip top/reach in overnight and some items (currently in temp) were stocked in the morning. CDI PIC voluntarily discarded TCS foods above 41F and placed the TCS foods in proper temp to the walk in cooler. PIC called to have unit repaired. Repeat violation. Verification required. |
|
31
|
0
|
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 one container of chickpea soup cooling in the flip top unit with a cooling rate of 0F/min. CDI PIC removed chickpea soup and placed in a shallow metal container and cooled in the walk in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 several bottles of oils and metal shakers with dry ingredients not labeled. Ensure to label to easily identify. |
|
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 containers wet stacked. Ensure to allow proper air drying before stacking. |