|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 Clams in display case were from same batch as ones in walk-in cooler. Tag was in shellstock folder and not with the clams. Keep shellstock tag with the shellstock until it is empty. If there is only 1 tag do not split up the shellstock. CDI - PIC educated on shellstock tags and moved the clams together and placed the tag with the clams. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Spray arm at 3-compartment sink in meat prep room is rusted and needs to be replaced. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean shelves in walk-in coolers and in prep rooms. Clean shelves more frequently. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Lots of holes from old equipment and damaged places on walls in both prep rooms. Re-paint where paint is worn on the window sills in prep rooms as well. |