| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed oyster shucker, stored on clean utensil rack, soiled with debris. |
Oyster shucker was washed, rinsed and sanitized during inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
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 a Remoulade sauce on ice not being maintained at 41F or below. Remoulade sauce probed with a calibrated state thermometer was 53F. |
Remoulade sauce was replaced, and ice was refilled to the top of storage container during inspection. |
Priority (P) |
1 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
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|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
HACCP Plan stated that all vacuum sealed packages should be labeled "Keep Frozen and break seal prior to thawing". Not all vacuum sealed packages had labels with this statement. It was noted by PIC, that they were currently waiting on their order of labels to be delivered. |
|
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed knife, used in kitchen prep, stored clean with broken tip. |
Knife was discarded during inspection. |
Priority (P) |
0 |