|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified manager onsite. Points will be deducted after 6/27/16. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 no tags attached to bag of oysters and was unable to definitively provide the tag that was attached to the bag at the time of arrival CDI by voluntary disposal. Observed other tags without the dates when the last shellstock was sold and not in chronological order. VR- return visit required. |
|
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 dried food debris left on the meat grinder and cuber that was reportedly cleaned last night and not used today yet. CDI by cleaning while onsite. Observed food debris left on large fish bowls and meat containers stored as cleaned. CDI by removing to be re-washed and sanitized. |
|
21
|
1.50
|
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 Observed no date labels on sliced queso fresco stored inside the display case. CDI by labeling. Future violations will result in required disposal. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed the cleaned plastic meat scrapers hanging on the meat saw handle. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Replace cracked meat trays and food containers.
4-501.11 Maintain equipment in good repair. Repair the leaking 3 comp sink in the seafood area.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface gouged cutting boards. |
|
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. Clean the meat prep room equipment handles and clean the shelving. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair the floor in front of the walk in cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean inside the light shields and any wall splatter. |