|
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. Shell stock tags are being retained by last date of use and chronological order not maintained. Verification by September 1, 2019 to determine ongoing compliance as required. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items in salad/ charcuterie prep cooler not under temperature control. Ambient air at 55F in the prep cooler and 50F in the walk in cooler. PIC Chef Whitney voluntarily discarded the goat cheese and rice in the prep cooler, and the crab cakes and sausage in the walk in cooler. All time control for safety foods moved to the walk in freezer, and reach in units from the walk in cooler. PIC called for repair immediately. PIC, GM, Operations manager and Execu Chef were all advised of follow up by 4p today to check for status of repair or possible closure if walk in unit has not been repaired or if repair is extended past tomorrow. Noted today that AC unit in main kitchen prep area is not operational and awaiting repair. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Shrimp being thawed at prep sink in standing water. Water was running but faucet/ nozzle was not over the container, so water was not being agitated. CDI- PIC corrected faucet/nozzle setting to allow for running water to agitate water of thawing shrimp. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris noted on chest freezer and shelving. Cleaning is needed. (0pts) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls, ceilings, HVAC areas and flooring in need of cleaning of black mildew like build up, and dried residue and dust. |