|
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 several tags without date container was sold or used. VR Return 10 calendar days for inspection of shell stock tags. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice chute. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef burgers, raw shrimp skewers, coleslaw and mahi in reach in cooler at 45F-46F range. CDI Items were within the 4 hour cooling time frame and PIC relocated beef burgers, raw shrimp skewers, and mahi to walk in cooler to be cooled to 41F or less. Coleslaw will be used for staff meal and will not be served to the public. Verification required to ensure items in reach in are maintained at 41F or below. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed lisso cheese and brie with incorrect date of 9/9 instead of 11/9. Also observed soft cheese with a date mark of 10/25 that had not been discarded. CDI PIC voluntarily discarded cheese marked 10/25 and correctly labled cheese marked 9/9. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed facility use 10K bags to ROP cooked mussel meat and seasoned diced fish. CDI items discarded. Told PIC they would have to submit new plans to approve this process. Observed facility documenting cooling more than every 2 hours, as stated in HACCP plan. FAcility is checking product at 7 hour mark where cooling issue may arise. Verification required. |