|
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 a box of oysters in the walk in cooler without a tag. PIC could not find the tag in the box or in the office. CDI - oysters were discarded. Make sure you receive oysters with at least one tag; if you do not get a tag, refuse to accept them. Make sure tags are kept for at least 90 days. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
REPEAT VIOLATION 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw tilapia stored above cooked steak in the reach in cooler. Observed raw chicken stored above cooked pork in the walk in cooler and raw chicken stored above cooked chicken in the walk in cooler. CDI - items were rearranged correctly. Left a storage order sticker with the PIC. Verification required 6/14/2019. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed cooked steak in the walk in cooler at 48F and 2 containers to cooked pork at 57F and 46F. PIC stated they were cooked last night and placed in the walk in to cool. CDI - items were discarded due to violation of time/temperature requirements for cooling. Explained proper cooling time requirements and methods. Left a copy of the cooling chart with the PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ham, hot dogs, steak and pork above 41F in the prep unit. PIC stated they have been in the unit overnight. CDI - items were discarded. |
|
31
|
0.50
|
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 lettuce, tomato and cheese cooling in the prep top. CDI - explained proper cooling methods; items were moved to the walk in cooler to cool.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed a prep unit with an ambient air temperature of 50F. CDI - facility is not using the cooler for TCS items until it can be repaired. Verification required 6/14/2019. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. - Observed fish thawing in standing water. CDI - explained proper thawing methods. Cold running water was added to the fish. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the prep unit on the cook line, the left door of the reach in cooler and the walk in cooler; Replace gaskets. |