|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in meat room. CDI - PIC replaced during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grinder with dried multi-day organic buildup in bottom of hopper. Observed cuber blades stored as clean with visible organic residue present. Observed meat band saw with dried organic material present on food contact areas of bottom blade area. Verification required within 10 days. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed front line display case with mechanical issue frozen up holding raw meats above 41f. See chart. All items removed from case and returned to walk in cooler to chill back to 41f as they had been placed into display earlier in morning. Repair technician on site during visit conducting repair of unit.
Observed multiple raw meat items allowed to remain at ambient room temperature in market room which is 52f for extended duration not in active processing. Observed raw meat items with elevated temperatures up to 49f. See chart. All items returned to walk in cooler to chill back to 41f. Only one employee working in market area during inspection with multiple food prep tasks ongoing in the meat room. Use diligent preparation methods and return items to refrigeration when not in use. Do not allow TCS foods to sit out in the meat room for extended periods of time as the ambient air temperature is above 41f.
EHS will return within 10 days to ensure equipment repaired and holding at 41f or lower and to follow up to ensure diligent preparation methods are used to limit duration meat sits at elevated temperatures. |
|
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. Observed ready to eat food items including cooked crab legs, cooked crab meat, cooked shrimp and crab cakes with inaccurate date marking or no date marking present in customer display case. CDI - PIC re-applied date marking. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed ground beef patties placed directly into glass front display case and into customer display case while still in cooling process. Patties in customer access display case also tightly wrapped in plastic and in some cases overlapped to produce thick product. CDI - PIC removed from display cases and placed into WIC to quickly chill. Use methods that allow food to quickly cool once prepared. Do not wrap cooling foods with plastic wrap and place into open air display cases or place into glass display cases until fully cooled to 41f or lower. REPEAT. Continued non-compliance with cooling method procedures may result in the initiation of a Risk Control Plan or in permit action. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Band saw top blade cover broken with two large cracks present all the way through. Repair or replace. |
|
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 debris and buildup on shelving under front coolers and on other various pieces of equipment including shelving and racks. REPEAT |