|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed rear handwashing sink blocked with ice cart. CDI, cart relocated to provide access to hand washing sink.
6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at hand washing sink near back storage area. CDI, hand towels provided. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. - Ensure shellstock from one tagged or labeled container are not commingled with shellstock from with different harvest dates or growing areas as identified on tag. Observed oyster commingled with clams that were removed from original packaging and commingled from different harvest dates and locations. CDI, product separated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed front display case ambient air temperature between 43-45 degrees F as indicated by thermo pen in areas of display cooler. Observed internal food temperature of shrimp roll, salmon cake, crab stuffing and snow legs between 48-51 degrees F and case not holding items at required 41 degrees F and below. Effective January 1st, all TCS foods shall be cold held at 41 degrees F and below. CDI, foods voluntarily discarded, maintenance arrived to check unit while on-site. |
|
31
|
0.50
|
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 - Observed chicken packaged from this morning according to PIC with pack date of 7/3 cooling at 52 degrees F. CDI, chicken relocated to walk in cooler to rapidly cool. Cooling methods discussed with PIC to ensure that proper methods and equipment used for cooling processes. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit .-Pf - Observed thermometer low on battery and not giving reading when calibrating. CDI, new thermometer provided while on-site. |