|
12
|
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 shellstock tags not in chronological order. Observed shellstock tags not being labeled with date the last shellstock from that container was sold. CDI - advised to place tags in order by date. Educated that the tags need to be labeled with a date the last shellstock from that container was sold. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two slicers stored as clean with food debris on the food contact surfaces of equipment. CDI - brought slicers through a cleaning procedure.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed black and pink mold build up in the ice machine bin. Advised to clean more often. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the prep units. Refer to temperature chart. CDI - discarded product; educated that prodcuct must be at 45F or less under cold holding conditions. Flip top units are not meant for cooling product; EHS advised to put product on TIME control, work out of reach in units/walkin cooler, put lids on the containers, or prep less product. Facility will be taking daily temperature logs throughout the day on each product. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
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 sanitizer buckets with a weak concentration of about 100 ppm. Advised to switch solution more often throughout the day to have sanitizer buckets at the proper concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on the storage rack. Advised to allow continers to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed one utensil that was torn and not in good shape. CDI - PIC discarded utensil. |