|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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 date recorded on all shellstock tags used within the lasts 90 days within facility. Facility currently had no shell stock, PIC stated that the last time the facility had shellstock was in April of current year. CDI, EHS educated PIC on dating shellstock tags for the date the last shellstock was used from the container. REPEAT VIOLATION. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tomatoes sitting out on push cart within sandwich prep area of facility cold holding at 60F. Food employee stated that the tomatoes had been sitting out for about an hour. CDI, food employee pushed cart into walk in cooler to rapidly chill tomatoes. |
|
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 cook pasta noodles cooling in large deep plastic bin tightly covered in walk in cooler, CDI noodles were placed on shallow pans and moved to speed rack to rapidly chill. Observed sliced turkey breast and sliced roast beef cooling tightly covered with plastic wrap in sandwich walk in cooler. CDI, plastic was vented to allow the sandwich meat to rapidly chill. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employees jackets and purses stored on top of bags of flour located in the bakery area of the facility. REPEAT VIOLATION |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rusted shelving in sandwich walk in cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust and debris present on the ceiling surrounding vents in the prep area and dish washing area. REPEAT VIOLATION
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile located above dish machine. |