|
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 - .Shellstock tags are not being properly dated. Product is maintained in its original bag and wrapped for customer display. A new procedure must be established to ensure date of last use.
Verification required by June 24th. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salmon, steaks, tuna, chicken wings and other fish reading 46-53F. These items were stored in different cold holding units in customer display area. CDI- Product on display was voluntarily discarded. Units appear to be working as some product was at temperature. Recommend to assess units. Air conditioning may be a factor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Quat sanitizer reading 100 ppm. CDI - Replaced. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pt - Observed stacks of meat trays with visible splash. CDI- Items discarded. |