|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed little neck clams and mussels without shellstock tags which are in the prep top cooler. Discussion with the PIC. Tags are kept with the bag of shellstock but some of the product is removed from the bag and placed into the prep top cooler. Explained that they shall have two tags, one for the original container and one for of the container in the prep top cooler. Verification visit will be conducted in 10 days to ensure compliance.
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 little neck clams and mussel shellstock tags are not in chronological order, in addition the date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Verification visit will be conducted within 10 days to ensure compliance. |
|
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 Observed yellow rice, beans & rice, and cooked beef not date marked. CDI - Discussion with the PIC and able to determine when these were either opened of prepped. Allowed to properly date mark during the inspection. -REPEAT-
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 . |
|
33
|
0
|
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 large deep containers in the walk in freezer cooling sauces and chicken stock. CDI - PIC added ice to the container to rapidly cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces and stock cooling in large containers on the walk in freezer floor. Elevate off the ground to prevent cross contamination.CDI - PIC removed off the ground. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wood at the flat top grill. Appears that it was once sealed however with the everyday usage of the sealant of the wood is deteriorating. Replace or remove since this part of the equipment can no longer effectively be cleaned and sanitized. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed the ceiling toward the back storage area missing. Replace to prevent pests from entering the facility. |