|
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 some of the shell stock tags were missing the date from when the last batch was sold. Also observed tags not in chronological order. VR to be done by 11/8/20. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packaged raw chicken next to packaged ready-to-eat mini sausages with no divider. CDI- PIC installed a divider. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed the wheel on meat saw soiled with dried food debris but stored as clean. CDI - Item taken apart for rewashing. |
|
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 overstacked cooked crab legs in display at 43 F, and packaged pork in grab n go at 44 F. Crab legs were packed too high in the display so the crab legs at the top were not maintaing temperature. CDI - Pork was voluntarily discarded and the crab legs on top were put into the walk in to cool. EHS discussed with PIC not to stack the crab legs so high in the display case.
No signature needed due to COVID-19 guidelines. |