|
14
|
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 oyster tags without the last date of use and stored in chronological order. A VR will be conducted in 10 days to follow up on oyster tag dating and organization. - 1 - |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food inside of the prep unit being held above temperature threshold (hamachi). Item was prepared earlier and placed inside of unit before fully cooling. CDI- Item was placed on ice bath to cool below temperature threshold. No escalation of points due to improvement. - 1.5 - REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed cooked shrimp with a prep date of 8/2. Ensure that foods are being discarded when expired. CDI - item was voluntarily discarded by PIC. - 1.5 - REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed hamachi not fully cooled before placing inside of reach in unit. Ensure that items being placed inside of the reach in unit are fully cooled before placement in constant use holding equipment. CDI- Item was cooled using ice bath during the inspection. - 0.5 - REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in 75F water. CDI - Utensils removed from water during inspection.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop in bulk flour container with handle in contact with product. CDI - scoop was removed. - 0.5 - REPEAT |