|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed current PIC food manager certification expired. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
Repeat:
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 oyster tags out of order. CDI: placed in chronological order during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef stored above cut lettuce inside unit 5 prep cooler. CDI: storage order corrected. |
|
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 raw chicken, beef, and shrimp inside unit 4 prep cooler at 48-51F (see temp chart). Observed some red and green salsa stored inside Pepsi reach-in cooler at 52F. Observed mostly the ones stored closer to the front of cooler not maintaining correct temperature. Observed inside walk-in cooler beef tongue, cheese, queso, salsa, and various other TCS foods stored at 43 - 44F. CDI: discussed not keeping so much product inside walk-in; storing in shallow pans, and adjusting WIC temperature. All foods stored in prep were removed and stored inside walk-in. |
|
31
|
0.50
|
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 foods including chicken, chitterlings, chicken soup, and beans inside walk-in cooling in large batches. CDI: gave cooling poster; discussed proper cooling methods, and all products spread out into 2 containers with smaller batches of food. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of oysters stored on the floor of 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 cleaning need of hood system. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment:
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal plate of food stored on back shelf with dry goods. |