|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
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 2 tags on site for shellfish. Neither of the tags were marked to indicate sell by/use by date. VR required. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black plastic trays stored clean above the 3 compartment sink with visible food debris on them. CDI- items were set aside for recleaning. |
|
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 shrimp and lobster salad items in a customer self-serve area cold holding above 41F (see chart). CDI- EHS educated PIC about temperature change and recommended having unit assessed. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked salmon, shrimp, tempura shrimp, lobster macaroni and cheese without datemarks on products. CDI- dates were added to products. VR required to ensure compliance. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one rusted shelving unit above the 3 compartment sink. |