|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 Shell stock tags being held have no date recorded for the last piece sold. VR- Will reutrn within 10 days to verifiy correction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed cook crack raw shell eggs wearing gloves, finish cooking order, then use the same gloves to added cheese to the top of the food once plated. CDI - Gloves and food discarded; hands washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans are being washed and stored as clean with date marking labels still intact. Facility began removing stickers during inspection. VR - Will return with in 10 days to verify correction of this process. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on interrior surfaces of ice machine. Clean. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken and pork overstocked and holding below 135F in steam well; fried chicken, chicken wings, and chili regano holding below 135F in display steam table. CDI - Top portion of prok and chicken discarded and remainder reheated to 165F+; items in display steam table placed on TPHC to day and going forward. |
|
21
|
0
|
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 Cooked chorizo and cooked pork in low prep cooler with no date; cooked yesterday. Pork prepared today and still cooling in walk in cooler with yesterday's date. CDI - Dates corrected today. |
|
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 Shredded cheese processed and placed in flip tp cooler to cool. CDI - Relocated to walk in cooler for rapid cool down. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing from light panel in dry goods room. Replace. |