|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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 Facility was not maintaining shellstock tags in chronoligical order. CDI-- PIC rearranged tags to chronological order. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken being stored above raw steak in reach in drawers in two prep units. CDI-- PIC rearranged order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obersved a soiled knife, pan, and plate being stored as clean. CDI-- All items were taken to sink to be washed, rinsed, and sanitized. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top unit not holding temperature and reading at about 50F (see chart). All other food products were in an ice bath as the PIC was aware the unit was not consistent in holding temperatures. Foods in ice bath were holding a cold temperature. Thermometer was placed in unit and recorded an ambient air temperature of 48F. PIC stated repair-man will be called to assure unit is fixed. CDI-- PIC stated all foods out of temperature were placed in unit just minutes ago and were moved to walk in cooler to cool down. PIC stated he will use ice baths in meantime. REPEAT. Return visit is required to assure unit is fixed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorine disinfectant labeled as sanitizer. CDI-- PIC added water to diliute it to sanitizer. |
|
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 a jar of sugar that was unlabeled. |