|
12
|
1
|
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 Observed no shellstock tag with in the shell scallops in the walk in refrigerator. CDI: PIC was able to obtain a copy of the tag from the purveyor. Tag was printed and put with the shellstock. Observed no "last sale" date on tag for scallops from May. VERIFICATION REQURIED to ensure new tags have proper last sale dates. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm chlorine at the dish machine. CDI: EHS and PIC determined that concentrate was not strong enough. PIC got a fresh bottle and dish machine was then measuring at 100ppm chlorine.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee drop spatulas on the ground, pick them up, and put them back at the grill area. CDI: EHS directed PIC to remove them for proper washing. Spatulas were washed, rinsed, and sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed rice that was cooked yesterday cooling in walk in cooler still at 56F and 57F. Observed rice in the reach in that was cooked yesterday at 46F. CDI: Rice voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler for salads and sauces holding above 41F. VERIFICATION REQUIRED |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 eel and shrimp shumai held on TPHC, per PIC, with no time marking and no procedure. VERIFICATION REQUIRED. REPEAT VIOLATION |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 rice in walk in cooler cooling while tightly covered from last night. CDI: Product voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on some reach in cooler units. |