| 09,10,11,12 Approved Source |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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Harvest tags not dated with last sold or discard date recorded. Reviewed tags for oysters harvested on 09/06, oysters harvested on 08/15, and oysters harvested on 07/25 were all observed to not have a last date sold/discard date. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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1) Deli slicer has food residue present from previous use on blade, blade guard, and push plate. Slicer has not been used on this date. 2) Fruit cutting room cutting blocks has old residue on block present. 3) Knife rack and sharpening steel in fruit room has rust buildup present. |
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Priority (P) |
2 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Tub of shredded rotisserie chicken placed in cooler on 10/11/23 was found to have internal temperature of 46.1F. Chicken was observed to be tightly packed in the tub with closed lid. |
Tub of chicken was discarded during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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1) Fresh mozzarella cheese balls laying in ice bed have internal temperature of 46.9F when checked with TDA probe thermometer. 2) Cupped chicken salad stored on ice bed observed to be 56.1F when checked with TDA probe thermometer. |
Food was discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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1 tub stored in walk in cooler containing shredded chicken dated with 10/3/23 date and 2 tubs not dated. |
Tubs were discarded during inspection. |
Priority (P) |
1 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Utensils stored directly under the deli slicers have old food debris present from slicer use. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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1) Cuber blade handles are not easily cleanable. 2) Meat band saw is chipping paint. |
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Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Kitchen floor has old food debris present under 3 bay sink and around rotisserie oven. |
Manager stated floor is scheduled to be cleaned within next week. |
Core (C) |
1 |