|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in warewashing area. CDI: Paper towels provided. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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 several tags with no date from February and tags from December out of order. CDI: EHS had PIC organize tags and ensured that PIC was aware of requirement of dating shellstock tags once the product was sold out entirely. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding between 42F and 45F. See temp chart for details. CDI: All out of temperature items were placed on ice or sent to walk in unit to facilitate rapid cooling to 41F. EHS will make another visit to assess cold holding compliance before next inspection.
Note: Points not deducted due to this being facility's first inspection under the new 41F cold holding parameter. |
|
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 most items on front cook line that were prepared earlier today (tomatoes, dirty rice, crawfish dippers, low country boil, etc) cooling in units rated for holding. CDI: All items in tops of units placed on TPHC to be discarded at 10, while items in the bottoms of unit were relocated to walk im unit and placed on ice to rapidly cool. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two knives stored in gap between flip top units on cook line. CDI: Knives removed. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips for three compartment sink sanitizer dispenser. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink stored in reach in freezer in oyster shucking area. CDI: Items discarded. |