|
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. -Pfl
Obse; rved no saved mussel tags onsite. These are a shellfish and must have their tags saved for 90 days after sale along with writing the date of last sale on the tag.
Observed current mussels in date and stored properly- VR in 10 days to verify correction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed a package of raw bacon stored on top of a box of lunchables. Bacon discarded today. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
x3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed cooked shrimp, cooked crab legs, and RTE stuffed mushrooms not properly date marked today. Dates observed were for discard by Tues. and Wed. and today is Thursday. PIC back dated these today. One set of cooked Crabs had been cooked >24 hours prior according to PIC.
Recommend using a more secure date marking system that does not get rotated during cleaning and handling of that food. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up on outside of display cases on the cutting room side today.
Observed build up on the seafood door walk in and seafood walk in racks.
Observed dried meat and debris on the wrapping station today and build up on the cart and large metal pot.
clean exterior of ice machine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Repair broken tile in the meat cutting room.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Clean floor drains- build up observed. |