|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple unlabeled spray bottles of chemicals. - CDI - PIC labeled all spray bottles appropriately. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw whiting, flounder, and shrimp thawing in standing water in individual bays of three compartment sink. Running water was observed running over the bay containing shrimp, but not other the other two bays. Running water must flow over all thawing products. - CDI - Education provided. PIC agreed to thaw less at one time in three compartment sink moving forward. Whiting and flounder were moved to walk-in cooler to continue thawing. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a few flies in facility. Contact licensed pest control operator to treat facility for flies. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed hot water at 3 compartment sink only reach 106F. Detergent manufacturer label does not indicate a specific hot water temperature requirement. PIC stated issue was noticed the previous day and a work order was placed for it. - VR - Verification required within 10 days to ensure hot water can maintain at least 110F. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed buildup between equipment on cook line. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed black buildup along wall at three compartment sink. Clean and increase cleaning frequency to maintain clean. |