|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 some oyster tags with some not dated with date of last consumption. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
|4-501.114 Maintain sanitizer at correct concentrations. -P: Observed dish machine at bar not sanitizing. Crack in line. EcoLab arrived while on site and corrected. Observed two sanitizer buckets below 200 quat. CDI- Emptied and made to proper concentration. |
|
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: Found two items, cooked sausage and roasted peppers above 45 F. CDI- discard sausage and cool peppers in walk-in. |
|
21
|
0
|
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: Date mark sottocenere cheese after opening. CDI- direction. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Found raw shrimp and skewered raw shrimp in prep coolers 54 F. PIC stated product had been thawed prior to placing in prep cooler. CDI- moved both quantities to walk-in cooler and spread on sheet tray. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
. |