|
14
|
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 container of oysters in walk in cooler without tag. Oysters are not on regular menu and were a special order so only one shipment of two boxes were received. CDI- tag was obtained from office and placed with oysters. Date for second box was written on the tag. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shelf in walk in cooler near the door with Alfredo sauce and au ju holding above 41F. CDI- items discarded or relocated to back section of walk in cooler. Temperature violation thought to be due to air flow issue. Recommend to switch raw produce and prepared food shelves.
Observed blanched broccoli and corn succotash in drawers at sauté station above 41F. CDI- items placed on sheet trays in walk in to rapidly cool.
Observed cream cheese at sushi station held at room temp. CDI- cream cheese added to TPHC procedures and labeled with time.
Points not escalated due to significant improvement in overall cold holding procedures. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-203.11 Maintain shellfish in their original container until immediately prior to preparation or sale. Observed oysters in walk in cooler removed from original packaging and stored in metal pan. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing food while wearing watches and bracelets. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing mushrooms on line without first washing. CDI- employee washed mushrooms before continuing. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in room temperature water on counter near salad station. CDI- utensils taken to dish to be rewashed and clean utensils obtained for use.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed clean spatulas stored on wet towel at sauté station. CDI- towel removed |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed vacuum sealing machine listed for household use only. |