|
12
|
1
|
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 Observed several shellstock tags with no last sell by date. CDI: Facility has removed shellfish from their menu for over 1 month. Tags will be kept for 90 Days from removing them from menu. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed short rib jus cooling in walk in cooler from yesterday still above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION Overall facility has good cooling practices and other food items cooling today did so at the proper rate. Cooling violations next inspection will result in full points being deducted. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic oil on counter held out of refrigeration. CDI: Product rapidly cooled in walk in cooler. PIC will hold product in the prep top and maintain it cold. REPEAT VIOLATION All coolers were maintaining properly today. This product was out for just the day’s use and EHS and PIC discussed why garlic oil must remain under temperature or time control. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 short rib jus cooling in walk in while in a deep plastic container. Large fat layer on top of product acted as a “lid” and retained heat longer. REPEAT VIOLATION |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use containers stored in bathroom. CDI: Containers reorganized and relocated to paper goods storage area. |