3717-1-03.1(R)(1) / Shellstock - maintaining identification.
Critical Corrected During Inspection Shellstock tags improperly removed from the container. OBSERVED NO SHELLSTOCK TAGS FOR THE CLAMS. TO PREVENT ILLNESS, SHELLSTOCK TAGS SHALL NOT BE REMOVED FROM THE CONTAINER.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. OBSERVED A DIRECT CONNECTION BETWEEN THE FLOOR DRAIN AND DISCHARGE PIPE OF THE DISH MACHINE. TO CONTAMINATION FROM SEWAGE, AN AIRGAP OF AT LEAST ONE INCH SHALL BE INSTALLED BETWEEN THE FLOOR DRAIN AND DISCHARGE PIPE OF THE DISH MACHINE (BAR AREA).
Correct By: 02-Nov-2018
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. OBSERVED A BUILD UP OF DEBRIS IN THE BREAD COOLER.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-October-2018
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCES- CLASSIC SEAFOODS, CHEF TO CHEF, PREMIER PRODUCE, EURO USA, SIDARI. PEST CONTROL- GENERAL(MONTHLY) SANITIZER-UNIVERSAL (CHLORINE)/ STERAMINE. CHLORINE TEST KIT-YES. QUAT TEST KIT-YES. SHELLSTOCK IS RECEIVED FROM CLASSIC SEAFOODS AND DOCUMENTATION WAS PROVIDED AT TIME OF INSPECTION. THE OPERATION DID NOT KEEP SHELLSTOCK TAGS FOR MOLLUSCAN SHELLSTOCK (CLAMS). THE OPERATOR SHALL KEEP SHELLSTOCK TAGS WITH CONTAINER. RECORD THE DATE ON THE TAG THAT THE LAST SHELLSTOCK IS SOLD. KEEP THE SHELLSTOCK TAGS ON FILE FOR 90 DAYS AFTER THE LAST SHELLSTOCK IS SOLD. |
| V - Food from Approved Source: Shellstock tags were removed from the container. OBSERVED NO SHELLSTOCK TAGS FOR THE CLAMS. TO PREVENT ILLNESS, SHELLSTOCK TAGS SHALL NOT BE REMOVED FROM THE CONTAINER. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.THE KITCHEN MANAGER WAS LEVEL II CERTIFIED. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED TCS FOODS HELD AT PROPER TEMPERATURES. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. OBSERVED TSC FOODS THAT WERE PROPERLY DATEMARKED THROUGHOUT THE FACILITY. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.OBSERVED FOOD EMPLOYEE WEARING GLOVES WHILE CUTTING LETTUCE FOR SALAD. |