|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility with undercooked snapper on the menu and no parasite letters for fish. Told PIC to fully cook product until letters received. PIC asked if they could freeze the fish in house to kill parasites and I informed him of the process. PIC will follow up with vendor. Verification required. |
|
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 plates, mini cups, and plastic containers soiled with food debris and leftover sticker debris. CDI items moved to sink for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cream spinach, butter and sliced mozzarella that was recently portioned and held in reach in above 41F. CDI items moved to walk in for cooling. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
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 record on logs that they were vacuum packaging watermelon and crab filling. Did not observe those items in house. Happened a month ago before inspection. Told PIC they have to follow what is allowed in HACCP plan. If facility wishes to do more they must apply for an amendment for their HACCP plan. Repeat. De-escalated points because none of the products recorded found in house. Violation from previous observation from logs. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed items that were prepped today that was prepped earlier and not cooled before storing in reach in for holding. CDI cream spinach, butter, and mozzarella was uncovered and placed in walk in near fans to cool down. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed fans used to dry plates covered with dust. |