|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 from the date that is recorded on the tag. -Pf Observed container of shellstock in reach in unit without the shellstock tag retained with those oysters. Observed a few shellstock tags out of order per sell-by date. CDI - educated PIC and food employees that the shellstock tag must remain with those oysters wherever they are moved throughout the kitchen. Educated to keep the shellstock tags in chronological order per the date of when that last shellstock from that container has been sold. Placed tag with the shellstock in the reach in unit. Put the tags in chronological order. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed seared pork that is not cooked all the way in pull out drawer at the grill. PIC, states this is a company wide Standard Operating Procedure with the seared pork. Food employees sear the pork 'day - of', cool it down, and store in pull out drawer underneath the grill. CDI - PIC discarded product; EHS educated that food employees shall not interrupt the cooking process. Once the product begins heat treatment, then it shall cook all the way through or per order per customer. Facility needs application to continue 'non-continuous cooking'. EHS emailed application to facility. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two items in the temperature danger zone in flip top units. Refer to temperature chart. CDI - product was overstacked. PIC and food employees understand to not overstack. Removed excess items from container. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed one commercial package of spinach opened up yesterday with no date label on product. CDI - placed date label on product. PIC and food employees understand date marking criteria. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
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 wiping cloth not stored in the sanitizer solution. CDI - put rag all the way in the bucket's solution. |
|
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 reach in gasket in disrepair on the cook line. Advised to replace gasket. Reach in holding at proper temperature. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed gaskets, and inside freezers, and other equipment dirty with debris. Advised to keep clean. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tiles in certain areas of the kitchen such as right at the handsink by the beer walkin cooler.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor throughout kitchen. Advised to keep clean. |