|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat violation 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a meat cart blocking the hand sink by the 3 compartment sink. CDI - cart was moved.
Observed trash in the hand sink by the 3 compartment sink and knives in the hand sink by the front meat case. CDI - items were removed from the sinks. |
|
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 - Facility is not writing the date of the last clam used on the shellstock tags. Verification required 4/14/2019 |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed cooked blue crab stored with raw shrimp in the fish case. CDI - explained proper storage; PIC voluntarily discarded the crab. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed trays of raw pork and steak in the meat prep room being stored in there while the front case was being cleaned. The items were holding at 43F and 44F. Reminded the PIC of the temperature change to 41F. Recommended the meat stay in the walk in cooler while the cases are being cleaned or adjust the fan in the prep room to maintain food at 41F while it is being stored in there. PIC moved the items to the walk in cooler. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed meat trays stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 3 cracked meat trays on the drying rack. Discontinue use of cracked/broken items. |