|
12
|
0
|
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 missing shellstock tag for oysters that were shucked today at grill prep top. CDI: Tag was placed in the container. Tag had been set aside for dating as facility will be selling or tossing them by the end of the night. EHS reminded PIC to retain tag with product until it is sold or discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw duck stored behind raw steak in grill prep top. CDI: Items reorganized. Observed open bag of raw chicken tenders stored over raw fish in the reach in freezer. CDI: Items reorganized. Storage order stickers provided today. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stock at 128F. CDI: Chicken stock was rapidly reheated to over 165F. Overall facility has good hot hold procedures. All other items hot holding today were in compliance.
NOTE: Observed fried beets held immediately after frying. Product is typically sold in 2 hours per PIC. Item was just fried when EHS saw it today so no hot hold violation CDI: TPHC paperwork filled out for product. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coconut milk held at fish station under no temperature control, and tomatoes holding above 41F above chill line in prep top. CDI: Products permanently placed on TPHC. |
|
21
|
1.50
|
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 tomato sauce that was cooked today (still cooling) date marked 9/14. CDI: Date corrected to today. Observed octopus that was cooked yesterday but cut today date marked with today’s date. CDI: Date corrected to 9/17. REPEAT VIOLATION Previous violation corrected. No food was past the 7 day shelf life. Points not escalated. |
|
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 octopus cooling while tightly covered in reach in, and melon ceviche sauce after prep cooling in reach in. CDI: Items cooled uncovered in walk in cooler.
NOTE: Several items were seen cooling in reach in or prep top coolers. This is not recommended, although it did work today. Items included tomato sauce, green beans, and sausage. If this method is used, ensure continuous monitoring of product until it reaches 41F. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabeled squeeze bottles at saute station. CDI: Bottles labeled as oil and wine. REPEAT VIOLATION |