|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P Observed employee wash hands at handsink and turn faucet off with bare hands. Protective barrier must be used to turn faucet off to avoid recontamination. CDI- Employee was instructed on proper handwash procedure and to rewash hands. PIC instructed to ensure employees are aware of proper handwashing procedure. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Shellstock, Maintaining Identification - PF Observed different species of shellstock commingled in seafood display case. Shellstock of different species and from bags with different tags must not be commingled. VR- Verification required by 10/7/18 to ensure compliance. - |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed food debris accumulation on rack in dry aged beef cooler. Clean rack more frequently to avoid debris build up. VR- Verification by 10/7/18 to ensure rack in properly cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed smoked fish display case cold holding all products above 45F. Ambient air temperature of case found to be 48F. CDI- All products removed from case and placed in freezer for rapid cooling. Fish had been placed in unit 3.5 hours prior so product not required to be discarded. Unit will not be used until repaired. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 all smoked fish that had been smoked yesterday with no date mark. Observed inadequate date marking system used for ready to eat crab and crab cakes. A better system should be put in place to ensure proper dates are placed on TCS ready to eat products. VR- Verification required by 10/7/18 to ensure compliance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 covered rack of smoked fish with temperatures between 48F - 50F. Fish had been smoked placed in cooler 4 hours prior to inspection. Keep fish uncovered so air can flow around product and cool in proper time criteria. CDI- Plastic cover removed from fish and fish placed in walk in freezer. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Observed refrigeration unit used to display smoked fish holding food at 50F and with an ambient air temperature of 48F. All food was removed from unit and placed in walk in freezer. Unit will not be used until repaired. VR- Verification by 10/7/18 to ensure unit is repaired. |