|
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 order to oyster tags. CDI: put in chronological order during inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment -
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed in hot holding chitterlings at 108F - 148F and queso at 128F. CDI: chitterlings reheated to 196F and queso to 170F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat -
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed bean soup in walk-in cooler made yesterday without date. CDI - properly dated.
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 salsa verde dated 9/30; red sauce dated 9/30; cheese pupusas dated 10/1 inside walk-in cooler all with expired 4 day date marks due to temperature of food being 45F. CDI - all food was discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed some indicators missing from undercooked/raw items offered on menu including oysters and ceviche. CDI: PIC in progress of marking items on menu during inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment -
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing watches. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment -
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces and under cutting boards while not being used. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat -
4-501.11 Maintain equipment in good repair. Observed non - compliant items #3 left to complete (Replace rusted shelving inside walk-in cooler). |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment -
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving inside walk-in cooler and outsides of dry good containers. |