|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11. (A) - (C ) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf: None of the above A-C satisfied.. CDI by education. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety: PIC is not certified. CDI- by education. |
|
14
|
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: Two retained tags of oysters not dated with date of last sale or discard date. Facility does not currently sell live Shellstock and does not know when resumption may occur. CDI- education. |
|
22
|
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: Found raw fish, RTE shrimp, oysters Rockefeller, deviled crab, salmon filets, salmon meal kits holding above 41F. CDI- PIC elected to discard fish above 41F. Other items moved to WIC freezer for cooling. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Hot dogs in display case not date marked. Staff states hot dogs get 11 day holding time for hot dogs. Through conversation with meat manager determined RTE shrimp pans may contain product from two different batches. Discussed importance of keeping separation of different batches through date marking.Verification that hot dogs are dated and proper holding time (7 day maximum) has been implemented within 3 days. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Pf: Shrimp thawing in prep sink under running water of 77F. CDI- process stopped and shrimp moved to freezer to cool to below 41F. Staff states cold water at sink often is above 70F coming out of tap. |