|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Mahi mahi and salmon are being asterisk on menus to indicate under cooking of product is available. Per PIC this is not occurring and should not be on the menu this way. These items must have a letter of parasite destruction if they will be asterisk on the menu.
Menus should be changed to indicate no under cooking occurs with salmon, mahi, roast, prime rib, or pork if they are not being undercooked.
Verification required for menus change by 6/30. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with build up along chute. Ice machine is not being used much due to its low levels but should still be maintained clean at all times unless removed.
NOTE: Although not observed, transportation of cold products to offsite locations must be done using methods to ensure food remains at proper temperatures particularly when it comes to product with dates such as lunch meals. Use of ice packs, refrigerated trucks, or other effective means must always be achieved. If refrigerated truck is being used it should be monitored to ensure that it will maintain foods at proper temperatures (log). All food must be adequately cooled, transported with the proper methods and maintained at proper temperatures once the site is reached. No violation observed today but was discussed with PIC. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken being par cooked. Chicken read 100F when removed from the pan into the walk in cooler. After discussion with PIC (Dave) chicken will be fully cooked from now on without interrupting the process. Initial establishment was par cooking, cooling, and reheating as needed. If this process would like to be used prior approval must be maintained on site and made available upon request. CDI- All chicken was heated to read 170F as it was just cooked during inspection.
Verification required for menus change by 6/30. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 - Repeat - Observed several items in walk in cooler out of date compliance from 5/21 - 6/15. These items included garlic and oil mix, beans, cheeses, deli meats, cured meats (keep refrigerated), sauces, dips, and other items. // Observed food prepared for satellite kitchens in charlotte labeled for 10 days 6/22 - 7/01. This process must discontinue immediately as foods prepared in establishment only have 7 days if maintained at 41F or below and 4 days if maintained 42-45F or below. All dates were changed out initial to read 8 days and changed again to read 7 days.
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 feta cheese, gravy, mac and cheese sauce, watermelon, and other items not dated.
Verification is required for items noted above by 6/30. It is vital that date marking be addressed and that changes occur to ensure that food is safe. If upon return visit items are not addressed further action such as a risk control plan may be requested. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed one bucket reading 0 ppm. Observed towels (wet) stored on prep areas. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 knives stored in sanitizer for use. Discontinue this storage. This storage can cause sanitizer to be introduce to food directly. Only use methods listed above. |
|
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. - 0 pts - Cleaning needed on under counter prep areas in lunch box area. Cleaning needed on all fans throughout. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - 0pts- Observed a leak on condenser line of produce/meat/deli walk in cooler. Bucket is being used to catch water. Repair. |