|
12
|
0
|
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 shell stock not in chronological order and 2 not labeled. CDI PIC placed in order and was able to figure out date of last sold. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed goat cheese, container of milk, container of buttermilk, and pan of sausage not date marked. CDI Product was discarded. Observed product at the pizza station such as chicken, tomatoes and beans being date marked for today, 2/23 as oppose to date of preparation. CDI PIC was allowed to correctly date mark items due to rotation and shelf life of product. Observed food employee portioning chicken and date marking for Friday. CDI PIC was stopped and directed to date mark for the correct date of preparation.
Observed sliced deli meat (corn beef) date marked for 2/17 holding at 44 degrees. CDI Product was discarded. Observed spinach date marked for 2/12 at server reach in unit. CDI Product was discarded. Observed potatoes in walk in cooler date marked for 2/16. CDI Product was discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of a few multi-use utensils. Overall air drying has improved. REPEAT points not increased. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed standing water in far reach in unit flip top unit. Make sure to keep in good repair. REPEAT Points not escalated for separate issue.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using absorbent tiles in reach in units and throughout establishment. Make sure to use approved nonfood contact surface composition. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. Observed build-up in ware washing basin and on spray arms. Make sure to follow cleaning protocol. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in reach in units, shelving gaskets etc. Make sure to increase cleaning frequency. REPEAT |