|
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. More than five tags stored for February and March with no ending use dates on them as required. PIC John Soilis advised employee's to ensure dated. Return visit by 3/19/18 to check for ongoing correction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw marinated and portioned chicken prepared onsite stored in reach in freezer over cooked portioned potatoes, also prepared onsite. CDI- PIC corrected storage. |
|
18
|
1.50
|
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. PIC advised that meatballs in prep cooler had been placed in there for cooling from previous nights service. Meatballs at 52F. CDI- PIC voluntarily discarded pan of meatballs. Ambient air in lower portion of prep cooler at 45F. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. PIC of provided posted document on cork board in kitchen that lemon butter sauce, tomato oil/ sauce, and parmesan cheese to be held using time for safety control. PIC did explain procedure, and none of the items at pizza station during inspection. CDI- PIC completed written procedures during inspection. (0pts) |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Closed/ sealed containers of clorox wipes stored on a shelf over plates. CDI- storage was corrected (0pts) |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Meatballs from previous night observed to be in prep cooler unit at 52F. Pan was covered and in larger than 4 inch pan. PIC advised that they had been placed there to cool overnight. See item #18. CDI- PIC voluntarily discarded (0pts) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Two torn prep cooler gaskets on the line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One long cutting board scarred. Replace/ repair all. (0pts) |
|
47
|
0.50
|
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. Dried food debris in cooler gaskets throughout. Cleaning is needed. |