|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
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 retained but were not in chronological order dating back to 90 days. REPEAT. VR. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many food products in a flip top unit and in reach in drawers all holding above 45F (see chart). Most products were removed and brought to WIC to cool down and products which PIC knew had been in unit for many hours/days were voluntarily discarded. Facility will have repair-man look at units. VR. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Chicken salad and cheese in reach in unit did not have a date mark. CDI- PIC knew date of prep and labeled as such. |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut lettuce and cut tomatos in flip top above 45F (see chart). Employee stated he just prepped them and placed them in flip top unit. Also observed a large tub of lettuce prepped earlier in WIC above 45F with lid on. CDI- Products were brought to WIC to cool down and lid was removed from lettuce tub. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Water bottle and bottle of oil were unlabeled. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a couple of sanitizer buckets with 0ppm quat.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. CDI- Bucket removed off the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. A scoop in the chicken salad was stored with handles in the food. Store with handles sticking out. |