|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drink on the prep counter in the back kitchen. CDI-The drink was removed. REPEAT. |
|
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 cooked shrimp and cooked she-crab on the counter holding above 41F. CDI-The two items were moved back to the reach in cooler until needed. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed facility using acidified rice from yesterday's batch. The rice was left out on the counter over night. CDI-The rice was discarded. Discussed with the manager and chef on proper HACCP procedures. Facility was able to provide proper documentation. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods.
Observed items received earlier in the day thawing on the counter. CDI-The items were moved to the reach in cooler to finish thawing. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths on the counter at the start of the inspection. CDI-The cloths were removed. |
|
47
|
1
|
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 spilled mandarin orange juice in one of the prep coolers, and buildup to the bottom of one of the tall reach in coolers. CDI-The items were properly cleaned. REPEAT. |