| 09,10,11,12 Approved Source |
in |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
in |
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0 |
| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
out |
Observed firm selling raw mussels on the half shell without maintaining the shell stock tags to show when the date of last sale. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed sanitizer concentration for chlorine sanitizer solution at 3 compartment sink was below minimum 50 ppm. |
Employees voluntarily discarded sanitizer solution and replaced it with a solution in appropriate sanitizing range (50 to 200 ppm). |
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed diced onions, cut tomatoes, and cooked meats for tacos held above 41 degrees F when temperature was taken with inspector's probe thermometer. Observed cut nopales and squash in produce open air cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
All cold held items held above 41 degrees F were voluntarily discarded. |
Priority (P) |
2 |