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14: 440 Observed facility to not be dating shellstock tags with when the last shellstock from the container was sold or served. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
Corrective Actions: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. The tags shall be kept for 90 days in chronological order.
16: 1770 (A) Observed can opener in need of cleaning. Can opener was observed with residue build up on the food contact surface.
Corrective Actions: Ensure food contact surfaces are washed, rinsed, and sanitized at proper frequency. PIC removed can opener and placed in 3 compartment sink for cleaning.
19: 760 Observed refried beans that were prepared by the establishment in advance, not properly reheated to 165F prior to hot holding. Refried beans observed at 96F in the steam table.
Corrective Actions: Food items that have been cooked then cooled by the establishment should be rapidly reheated to 165F prior to hot holding. PIC reheated beans to 165F or above.
25: 930 Observed facility to offer raw oysters without a consumer advisory. If an animal food such as shellfish is served or sold raw or undercooked, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder.
Corrective Actions: If an animal food such as shellfish is served or sold raw or undercooked, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder.
Disclosure shall include:
1. A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order)"; or
2. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
C. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
1. "Regarding the safety of these items, written information is available upon request";
2. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness"; or
3. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
47: 1570 Observed refrigeration prep unit unable to maintain proper temperature. Facility is utilizing ice as a medium to keep time/ temperature control for safety foods (TCS) cold inside the unit. Refrigeration units shall be maintained in good repair. Foods on ice were at proper temperature. This is a repeat violation.
Corrective Actions: Repair or replace refrigeration unit so that it can maintain foods at 41F or below. Provide EHS with facilities plan to repair or replace the unit.
No comments
| Description | Temperature | State of Food |
| Ground beef | 142 °F | Hot Holding |
| beef | 41 °F | Cold Holding |
| chicken | 176 °F | Hot Holding |
| pico de gallo on ice | 40 °F | Cold Holding |
| refried beans ** | 96 °F | Hot Holding |
| chicken | 1173 °F | Cooking |
| refried beans | 165 °F | Reheating |
| half & half | 41 °F | Cold Holding |
| Beef | 192 °F | Hot Holding |
| pico de gallo | 41 °F | Cold Holding |
| cut tomato on ice | 39 °F | Cold Holding |
| shredded cheese on ice | 41 °F | Cold Holding |
| beef | 177 °F | Cooking |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | Chemical | 100 | Chlorine |