|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee touched cooked fingerling potatoes with bare hands to test temperature. CDI- two trays of fingerlings voluntarily discarded. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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: Found a few mussel tags with no date of last use. Most tags were dated as required. Ensure all retained tags are marked as required. Return visit within 10 days to see retained tags since this inspection are properly marked. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw fish stored in cold drawer over drawer containing fully cooked chicken. CDI- storage re-arranged correctly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: High temp dish machine in prep kitchen not reaching sanitizing temperature of 180F. Confirmed by temp strip. Machine taken out of use; utensils sent to main dish pit on lower floor. Return visit to check on servicing of dish machine. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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: Found 2 containers of French onion soup from early morning at 68F and 64 F in walk-in cooler. Found tomato bisque 42 F after two days of cooling in walk-in. Found chicken stock from early am 48 F. Crab cake mix dropped 1F in 3 hours of cooling. CDI-all bisque, stock, and soup voluntarily discarded. Crab cake mix moved to blast chiller in shallow pans. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found items in prep coolers and refrigerators from lunch at cook / salad line above 41F. CDI- items above 45F volunarily discarded. Items below 45 F sent to blast chiller for rapid cooling. |
|
31
|
1
|
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: Found French onion soup and tomato bisque in high volume and covered in walk-in cooler. See #18 above for CDI. Found jumbo shrimp in dense volume and covered in walk-in cooler at 45F. CDI-Shrimp taken to blast chiller and brought down to 34F in 10 minutes. Found whole flank steaks 64F, covered and stacked, after four hours of cooling. CDI- Flank steaks moved to blast chiller for rapid chill. |