|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
COMMENT: Employee observed picking up boxes from soiled floor to put inside cart to take to trash area then donning gloves to begin work with food without first washing his hands. CDI. Informed employee to wash hands before donning gloves and after handling soiled items. Employee washed hands. |
|
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
Obtain a parasite destruction letter for the cold smoked salmon if it is not fully cooked as packaging was vague and did not indicate it was a fully cooked product however it is being placed out for samples and for sale with the intention it is fully cooked. Questions arose between PIC and EHS whether this was a parasite free product if it is not fully cooked. Provide a fully cooked statement from the company or a parasite destruction letter for product. I will return within ten (10) days to verify compliance of violation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
In the walk in cooler, observed raw beef on top of ready to eat spiral hams, raw chicken stored directly on tops of boxes of bagged spinach, bacon over fully cooked beef. Observed chicken kit over salmon kit and beef kit over salmon kit in customer display kit. CDI. All items were moved their appropriate respective positions at the end of the inspection. Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
COMMENT: Observed opened mozzarella and ricotta cheese in walk in cooler without date marks. Observed italian pinwheel (beef with cheese and cut spinach), garden fresh turkey burgers (combined with cut spinach) and chicken (combined with cut spinach and feta cheese without date marks). PIC was able to confirm when all items were prepared. The meats were date marked and the cheeses in walk in cooler were voluntarily discarded. |
|
31
|
0.50
|
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 shrimp cooling at 61F in prep room being placed in clamshells to place out for service. Per conversations with PIC, the shrimp is thawed and place into cartons without a cool step in walk in cooler and is placed out for customers to retreive immediately after preparation. CDI. Employee placed ice and water with shrimp and cooled down to 41F before placing out for customer service. Always use proper cooling methods before placing in clamshells for service. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
COMMENT: No thin probe thermometer at the beginning of the inspection. CDI. The PIC provided a thin tip thermometer at the end of the inspection as an extra was found in the office. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
COMMENT: Clean the walk in freezer stainless steel floor. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
COMMENT: Observed small leak under meat cutting room entry hand sink. PIC has work order to repair leak. |