|
12
|
1
|
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 no shell stock tag for the “Momma Mia” cape cod oyster. The previous oyster tag was with the new oysters. Observed tags from yesterday that had not yet been dated. CDI: Copy of the tag was obtained for the “Momma Mia” oyster. Yesterday’s tags were dated and filed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and ceviche stored over ready to eat food in reach in cooler. CDI: Items relocated. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed cooked shrimp cooling in reach in cooler at 0F/min. CDI: Shrimp was moved to a shallow pan in the walk in and cooled to 41F. Observed fries cooling from portioning in sealed gallon bags in walk in at 0F/min. CDI: Product was opened and cooled to 41F. REPEAT VIOLATION Some improvement from previous inspection as fries were cooled to 41F and then in portioning rose in temp. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in sauté cooler above 41F. CDI: Products voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fries from 6/13 and lobster from 6/16. Items were frozen and pulled to thaw yesterday. CDI: Product date marked for the number of days remaining. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for sorghum butter or micro greens held on TPHC. CDI: TPHC procedures were written during inspections. Observed no time written on sorghum butter. CDI: Time food was pulled out and discard time was written on label. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 while tightly covered in reach in cooler. CDI: Shrimp was moved to a flat pan and cooled in the walk in cooler. Observed fries cooling in sealed bag in walk in cooler. CDI: Bags opened. REPEAT VIOLATION Some improvement from previous inspection as other items were properly cooled earlier (already at 41F within 4 hours of cooling) and during inspection. |