|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf - Observed employee pour water into cup at hand washing sink. CDI by instruction. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 shellstock box with tags that employee stated were sold out yesterday with date sold not recorded on tag. Observed shellstock tags kept but not kept in chronological order. CDI by instruction to ensure date recorded on all shellstock tags and retain tags in chronological order. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed boxes of turkey stored above pork in walk in cooler. Observed packages of ready to eat tortilla stored on boxes of raw chicken. CDI, foods relocated for proper storage. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed dry aged beef held at 45 degrees F and unit had ambient air temperature of 44 degrees F. Observed salmon crumble on right side of low display at 43 degrees F. CDI, beef and salmon crumbles relocated to walk in cooler to rapidly cool. Observed shrimp and snow legs held between 44-48 degrees F in display unit. Observed chicken kabob, chicken, beef, pork and sausage held in low display refrigerator between 42-47 degrees F. See temperature observations above. CDI, TCS foods held in unit overnight in these 2 cases, including 39 packages of shrimp and 15 cases of limitation crab, voluntarily discarded by PIC. Other foods voluntarily discarded and denatured by PIC. Visit to ensure long term compliance of these 3 cases to ensure units holding TCS foods at required temperature to be made. Repeat. Effective January 1st, 2019 all TCDS foods shall be held at 41 degrees F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 cases not holding TCS foods at required temperature of 41 degrees F and below. Return visit to be conducted to follow up and ensure long term compliance and calibration of units. Ensure units not used until calibrated and able to maintain TCS foods at 41 degrees F and below. |