|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 milk and garlic oil with no date mark. Observed items in prep top cooler prepared before today with no date mark. CDI: Items properly dated. REPEAT VIOLATION
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 beef and turkey breasts labeled 6/29. Observed salsa labeled 6/28. CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed several items to be ROPed in walk in freezer and walk in cooler, including crab mix, raw beef, cooked beef, raw fish, crab meat, spinach dip, hamburger, and rhubarb. CDI: All items were voluntarily discarded and denatured during inspection. VERIFICATION REQUIRED |
|
31
|
1
|
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 pasta and tomatoes cooling in prep top cooler. CDI: Items moved to walk in for rapid cooling. REPEAT VIOLATION |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with wristwatch on preparing boxed meals. CDI: Employee removed watch during inspection. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed pint containers being used as scoops in brown sugar and seeds in baking area. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers/tape from labeling remaining on containers from previous foods throughout facility. REPEAT VIOLATION Improvement from last inspection. |