|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
Repeat:
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 oyster tags from January and some from February not bearing date last one was sold. Observed last dates documented on ones from March and April. CDI: education provided to operator on keeping a better system for tags to ensure dates is written consistently. Due to this violation being repeat for more than 2 consecutive inspection, facility will have to develop some type of SOP to ensure all tags bear date last oyster was sold.
Senior EHS will conduct a compliance follow-up visit to ensure a plan/procedure is put in place for tags. |
|
21
|
1.50
|
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 buttered leaks, macaroni sauce, and Shatiki mushrooms that expired past 7 days inside standup 1 door reach-in cooler. CDI: products discarded. Observed inside make table cauliflower and butternut squash puree and broccolini expired past 7 days. CDI: items discarded.
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 on cream sauce stored inside one of the stand - up reach-in coolers. Sous chef was unaware of when sauce was prepared. CDI: sauce was discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
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 creole butter sitting out at room temperature. According to sous chef this item is on TPHC. Observed no procedures or times recorded. CDI: reviewed TPHC procedures and e-mailed form; start time was documented. |
|
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 containers of cut watermelon that were cooling inside one of the reach-in stand-up coolers at 49F and covered with plastic. CDI: moved to sheet pan and transferred to walk-in cooler downstairs to finish cooling properly. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment:
3-501.13 Use approved thawing methods. Observed chicken downstairs cooling without water running over top. CDI: chicken transferred to container with water at 63F ran over top. |