|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Record and date last shellstock used on tag. Store tags chronologically for 90 days. Observed oyster tags with no dates recorded. CDI oysters bought and used yesterday, tags dated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from RTE foods. Observed creme sauce stored below unwashed vegetables. CDI items rearranged.
3-302.11(A) Store raw and RTE foods separately. Observed raw bacon stoerd above chicken tinga. CDI items relocated. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark foods held in facility over 24 hours. Observed tomato sauce, turkey and ham chub not dated. CDi items dated. Repeat.
3-501.18 Discard food once time/temperature parameters expire. Observed salsa verde sauce held past 7 days. CDI item discarded. Repeat. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.13 Use shallow pans and uncover foods for proper cooling. Observed chicken tinga tighlty covered in a deep pan and cauliflower and salsa verde tightly covered. CDI items split up and uncovered. Repeat. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Thin probe thermometer needed to temp food of thin masses. Observed no thin probe thermometer in kitchen. Verification required. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label working containers of food that are not easily identified. Observed unknown spices in cabinet unlabeled. |