|
12
|
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 no dates on any of the mussel tags from the past 90 days. CDI: EHS informed PIC as well as owner that shellstock tags must be labeled once the last shellstock is consumed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food processor blade with food residue on the center fitting. CDI: Item sent to be properly cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine for kitchen producing a 0 ppm chlorine residual after running several times. CDI: Sanitizer supply replaced, machine primed, and dishes re-washed after machine produced a residual of 50 ppm chlorine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs, guacamole, lettuce, and raw burger patties overstacked in flip top units across from grill and holding above 45F. All items had been brought from walk in unit at 7 AM. CDI: Guacamole was spread out on sheet pan and sent to walk in unit to facilitate rapid cooling. Top portion of all remaining out of temp items removed and sent to walk in for rapid cooling. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 Observed heavy cream, goat cheese, cream cheese, and whole milk with no date labels. CDI: Whole milk, heavy cream, and cream cheese dated for 08/19, when they were opened. Goat cheese was voluntarily discarded. REPEAT. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed clairified butter held off temperature control on top of oven. PIC stated that butter was brought out at 7:00. CDI: Butter placed on TPHC to be discarded at 11. EHS emailed PIC the TPHC procedure during inspection to be filled out on site. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet nesting in metal pans stored above prep sinks. CDI: Pans removed from storage and sent to be re-washed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored next to taps with lip contact surface exposed, as well as take out boxes stored with food contact surface facing up. CDI: Take out boxes inverted and cups discarded. |