|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF. Observed facility without PIC until 30 minutes after inpsection began. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. Observed oyster in cooler that did not have harvester tag. Oysters are not on the menu. PIC stated it was for personal use. Had PIC provide harvester and checked farm, they are listed on interstate shellfish shipper list. Instructed to leave personal items out of the facility because it will be inspected along with foods in facility. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine not hitting 180F. CDI maintenace repaired machine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed facility with chicken and dumpling base that was at 53F from last night. CDI item discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with melon salad and boiled eggs above 53F. CDI discarded salad and eggs. Suggested facility use time. Left TPHC procedures. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed premade lettuce, tomato, and onion slices and pimento cheese not dated. CDI items dated. Repeat.
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. Observed chili, ribs, ranch dressing, ancho pork, short ribs, chick pea pico, and roasted red pepper aoli held past time/temperature parameters. CDI items discarded. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two sanitizer bottles not labeled. CDI items labeled. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed tuna thawing in vacuum packaged product. Follow instructions manufacturer places on package. Item must be taken out of package before thawing occurs. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in downstairs coolers covered with dust. |