|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
Observed oyster tags without their last sold/discard date recorded on them. VR by 5/27/16
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 |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed salmon being cooked to <145F today- salmon put back on the grill to bring the internal temperature up. Use thermometers to check these temps.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed shredded cheddar and sour cream stored at >45F today- product discarded to correct. Time given as an option today.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Obsered a wiping cloth stored on an employee's waist and another stored on a prep table- put back into sanitizer to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed mulitple torn gaskets and a rusted shelf in the low boy near the exit of the conveyor oven.
4-501.11 Maintain equipment in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed wood down on the floor today where a new drain is being placed- will be fixed tomorrow as the installation process is not finished.
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. |