|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels accessible at the prep area handsink at time of inspection. Paper towels provided by PIC |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 container of oysters without a tag in the walk in freezer. Tag had been removed prematurely. Observed one tag without date of last use dated in shellstock records. Insure that tags are kept with the product until the last oyster is used, and that the date of last use is recorded on the tags. CDI by PIC replacing tag. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked sliced tomatoes in the flip top cooler. Insure that items are not stacked too high such that the cold air from the cooler has no effect on their temperature. CDI by employee moving excess product to reach in unit to rapidly cool |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 several non-datemarked items in the walk in cooler, such as cooked chicken, rice and salsa. Items datemarked by PIC. Insure that when items are TCS,. or are cooked and held for more than 24 hours that they are date marked for the date of preparation. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no two compartment sink records. Facility must record temperature of water and sanitzer strength when washing dishes in the two compartment sink. CDI by EHS sending PIC a standard log to record such items. |
|
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 spray arm damaged. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Facility has damage to floors/walls ceilings throughout establishment.
6-502.12 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. Observed large amount of spilled sugar in the rear dry storage area.. |