|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
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 little neck clams in the seafood display case without a shellstock tag. PIC stated the tag could not be located. CDI- clams were discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw bacon stored directly over chicken salad in a walk in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
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 a meat saw in the refrigerated meat room that had not been used today with dried debris on the saw blade and a deli slicer with dried food debris behind the blade guard and inside the blade sharpening housing. CDI- items recleaned.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine in the main kitchen unable to turn multiple thermolabels black after several attempts. CDI- Maintenance arrived during inspection and repaired the machine; it is now properly sanitizing equipment. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed beef and barley soup in a large plastic cambro at 64F in the walk in cooler. PIC stated the soup was made on the previous night. CDI- soup was discarded due to improper cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several areas of the facility where TCS foods were holding above 45F (see temp. chart). CDI- the packaged lettuce containers were discarded and the other foods were placed into the walk in cooler for cooling. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle and another spray bottle that was mislabeled as the wrong chemical. CDI- both bottles contents were emptied. |
|
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 4 gallons of beef and barley soup at 64F in the walk in cooler. The soup was in a 22quart cambro and had been chilled overnight by setting the container in the walk in cooler overnight with an ice wand in it. CDI- product was discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 dry good plastic storage bins without labels on them. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf One employee in the meat and seafood department stated some equipment was being washed, rinsed, and sanitized using a 1 compartment preparation sink. CDI by instruction. Wash, rinse, and sanitize dishes, equipment, and utensils using a 3 compartment sink or dish machine. |