|
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 date last shellstock was used not recorded on tags. CDI - by instruction to start recording dates on tag for next inspection. |
|
21
|
1.50
|
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 pans of meatloaf and cooked ribs not date marked in walk-in cooler. CDI - dated during inspection. |
|
31
|
0.50
|
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 containers of pasta cooling at bottom of reach-in and walk-in cooler stacked and wrapped. CDI - pasta transferred to shallow metal pans and spread out more. |
|
42
|
0.50
|
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 pans wet stacked on dish shelf. Improvement has been noted. Continue to work on air drying. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floors throughout kitchen and missing baseboard tiles.General Comment: ***Facility has switched out hot water heater. Dish machine is now hot water sanitizing machine. New information gathered. New hot water heater calculations obtained and will be stored in file to reflect new changes. Also spoke with PIC about obtaining approved sneeze shields for special holiday events open to the public involving setting up buffet. |