|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils, wiping cloths, and sponges in basin of hand sinks at seafood and meat area. CDI, items removed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed frozen oxtail stored in shopping cart with no protective wrapping or barrier. CDI, item relocated. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration at 0ppm for sanitizer at 3 compartment sink. Observed empty bottle of sanitizer. PIC states new bottles will arrive tomorrow. PIC states facility will use bleach and water mix until sanitizer arrives. Verification required.
Repeat: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Need cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef steak, beef rib, ground beef, pork cutlets, pork sirloin, salmon, raw shrimp, lobster tail, and tilapia cold holding above 41F. PIC states store display cooler was in thawing cycle. Beef and pork were prepared earlier this afternoon and were placed in displays before the start of the inspection. PIC states there is no temperature monitoring of proteins when placed in display coolers or when seafood is placed on ice. CDI, seafood discarded by PIC, beef and pork placed in walk in to cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 beef steak stacked and packaged tightly in covered containers. PIC states temperature is not monitored after meats are cut and packaged. CDI, items place in walk in to cool. PIC states there is poor management in meat and poultry department, which may be affecting processes. EHS advised PIC to monitor temperatures after cutting and preparing and make sure proteins are being cooled correctly before placing in displays. |
|
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. Observed ice build up on floors and door entrance of walk in freezer. Need cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken ceiling tiles above ice machine and above seafood area. Need repaired. |