|
12
|
0
|
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 Observed one shellstock tag missing the 'date of last sold' on the tag. CDI by instruction. Improvements made since last inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one soda 'gun' at the bar with debris accumulation on the inner nozzle.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a circular slicing disk attachment stored clean with debris accumulation on it and a rubber splash guard attached to the robot coupe immersion blender with residue on it. CDI- items set aside for recleaning. Improvements made since last inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for lemon butter. The facility does not have a procedural template for this product and their time stamp indicated the butter was good for 24hours. CDI- timestamp was adjusted to show a 4 hour hold time. TPHC template provided today. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 portioned macaroni and cheese cups cooling while stacked and covered with lids in the walk in cooler and corn that was roasted earlier in the day cooling in an open air cooler. CDI- macaroni lids were removed and the cups were placed into the walk in freezer for rapid cooling. The roast corn was transferred to the walk in cooler for more efficient cooling. |