|
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 shellstock tags not being retained after containers are used. A VR will occur no later than 4/14/21 to ensure shellstock tags are being retained properly. |
|
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 four packages of shrimp at 44-45F on the retail floor grab n go. CDI- PIC voluntarily discarded the items. |
|
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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed RTE shrimp, crab cakes, salmon burgers, tempura shrimp, deviled crab, and salmon cakes all without dates that would be kept longer than 24 hrs. PIC stated deviled crab cakes have been in the case since yesterday. CDI- PIC properly dated all items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed several wet wiping cloths stored on prep surfaces and not in sanitizer between uses. |
|
47
|
0
|
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 shelving and display cases throughout the department in need of cleaning due to food debris and dirt build up. Clean as often as needed to prevent ad reduce the build up. |