|
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 Observed multiple shellstock tags with no date recorded on tag. Write the date on the tag when the last shellstock item is sold or used before storing in chronological order. Return visit required within 10 days to check date marking of shellstock tags. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife stored as clean in holster with residue on blade. CDI - PIC removed to dish sink for recleaning. Ensure all utensils are cleaned before storing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed limitation crab meat holding at 45f on bottom shelf of display cooler. CDI - PIC discarded. Display cooler appears zoned with products on higher shelving at or below 41f and products on bottom shelf elevated. Do not store TCS foods on bottom shelf of unit until serviced and maintaining food temperatures of 41f or lower. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two different batches of cooked shrimp in ice display with different expiration dates combined in same container. Unable to determine expiration dates of products as they are comingled. CDI - PIC separated batches of shrimp in the display. Ensure products stored in display such that date marking system can be identified for products. |