|
14
|
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 mussels and oysters that had been prepped and stored in coolers in main kitchen without tags attached. Educated PIC and discussed obtaining duplicate tags so that they can be kept with all shellstock for the batches. CDI: original tag was copied and placed with batches inside prep cooler until duplicate tags can be obtained form distributor. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stored on dry storage shelf with food debris remaining. CDI: pans removed from shelf and taken to dish pit area to be cleaned. |
|
20
|
0
|
Proper cooling time & 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 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed braising liquid with vegetables for short ribs at 50F in center that had cooled down from last night. CDI: product was properly disposed of. All other items were cooled properly from last night. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of flour in dry storage room, baking soda, and some other spices/seasonings in main cook area not labeled. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler. Observed torn gaskets on broil cooler. |