|
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 Oyster tags were not in chronological order. CDI- PIC is to adjust order of tags as needed. -1 point. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw eggs being stored over ready to eat foods in the reach in cold hold unit. CDI- PIC rearranged storage as needed. REPEAT -1.5 points.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over ready to eat produce in the walk in cooler. CDI foods were rearranged as needed. 0 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dish machine was not properly dispensing sanitizer during trial runs. Dishes were said to be washed in machine prior to inspection. Refrain from using dish machine to sanitize until servicing is done. VR Will return in 10 days to check compliance on this matter. -1.5 points. |
|
21
|
0
|
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 Boar (stock) was lacking a date mark in the freezer. Ensure that all items that are prepped and frozen are date marked. CDI- PIC date marked food items as needed. 0 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 raw beef being cooling inside of 1 door reach in with plastic covering. Also observed raw beef being cooled in walk in cooler in a dense amount. CDI- foods were moved to a more shallow pan , plastic covering had holes poked through it and placed in the freezer for more aggressive cooling. -.5 points. |
|
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 containers of salt and or sugar not labeled. 0 points |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages being stored on prep surfaces and above service foods in reach in cold hold unit. 0 points.
General Comment: No sanitizer was readily available and food prep was occurring. Sanitizer was made during the inspection. Ensure that sanitizer is available when food prepping is taking place. |