|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet without using a barrier (such as a paper towel). CDI - Employee was asked to rewash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed two employees change gloves without conducting a hand wash. CDI - Employees were asked to wash hands before changing gloves. -2 points- |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
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 Establishment has recently started selling mussels. Establishment had bag of mussels in walk in cooler with source identification tag still attached. PIC stated that other bags of mussels were consumed but shellstock tags were not retained. A verification to determine if establishment is in compliance is scheduled for 2/25/2021. -1 point- |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) PIC stated that chicken wings are par cooked using a non-continuous cooking method. Establishment did not obtain prior approval for regulatory authority or have written procedures for their non-continuous cooking process. Establishment has been asked to stop all non-continuous cooking processes until approval of written procedures is obtained. A verification will be conducted to determine if establishment is in compliance. -1.5 points- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed large and deep plastic containers of crab hushpuppy mix in walk in cooler with temperatures of 60F. PIC stated that items were prepared approximately 3 hours prior to inspection. CDI - PIC removed items from plastic containers and spread food item on shallow metal hotel pans to rapidly cool to 41F or less. Multiple strategies for active cooling methods were discussed with PIC. -REPEAT- -1 point- |