|
12
|
1
|
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. Tags are being retained but dating as to the last shell stock from container used is only on a couple tags. CDI- Continue to mark and retain shell stock tags as required. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. One bucket of chlorine sanitizer testing at 0ppm for free chlorine. All other containers checked at approved concentration. CDI- Chef Stephen Kuney emptied and re-filled sanitizer container. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 . Container of Caesar dressing made with shell egg dated 5/24 in prep cooler at main cook line, and container of boiled eggs dated 5/25 stored in prep cooler at bar side. CDI- PIC voluntarily discarded both items. |
|
25
|
0.50
|
Food additives: approved and properly used |
Yes |
No
|
No |
3-302.14 Protection from Unapproved Additives - P. Containers labeled curing- pink salt stored with other dried foods and seasonings in prep/ storage area. Chef advised that salts are not being used. CDI- PIC was advised to remove from facility. PIC gave to employee, both removed from facility.
GENERAL COMMENT: PIC submitted partial revision of HACCP for sous vide today; process not being completed in facility as observed today. |
|
31
|
1
|
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 . Container of gnocchi tightly double wrapped and cloth layered inside being cooled; large container of cooked pasta tightly covered also being cooled. Both in reach in cooler. CDI- both removed from containers and placed on shallow pan, put in reach in cooler for rapid cooling. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee working at warewashing area without hair restraint on. CDI- Employee did put on hat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Large stock pot stored on the floor under shelving unit in main cook area. Dried debris in bottom of container used to store clean cutlery. CDI- all storage corrected. |