|
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 Observed oyster tags not stored in chronological order. Also observed several tags not marked with sell by dates. VR- Pic stated that they will organize tags and back date their system to be able to track all missing sell by dates from the tags observed and mark them as needed. -1 point. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed weak quat sanitizer in 3 comp sink and in sanitizer bottle. CDI- Sanitizer was remade and dispensed at an adequate amount for correction. Ensure quat sanitizer is at least 200-400 ppm unless specified different by provider. -1.5 points.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed heavily soiled cutting boards and utensils at prep station in the meat market. Food employee stated that they clean in use food contact surfaces at least once a day. Ensure that in use food contact surfaces are cleaned as frequent as every 4 hours. CDI- cutting boards and utensils were moved to the sink for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged hamburger meat stored in the market area in push car at >41 degrees. Observed lobster tails in cold hold display case cold holding above 41 degrees along with salmon in the bottom reach in of that same unit. CDI- Food items were moved to walk in cooler/freezer to aggressively cool. Ensure that foods are being properly cooled prior to being installed inside of the seafood case. 0 points due to all temps being under 45 degrees and this being the first cold hold violation since 1/1/19. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed chicken being in direct contact with the walk in cooler floor. -1 point. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service articles in direct contact with the floor while water was present. Keep single service articles uplifted off the floor to better prevent contamination from the facility. -.5 points. |
|
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. Observed raw hamburger particles on the ice machine display door. Observed heavily soiled prep surfaces throughout. -.5 points. |