K30: Food storage: food storage containers identifiedObserved open bulk foods in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
K07: Proper hot and cold holding temperaturesObserved potentially hazardous foods located in the reach-in cooler in the dry storage unit (raw pork 46, raw chicken wings 47F). Per employees, the meats were just prepared. Ambient temperature reading in the unit measured at 44F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary.
K16: Compliance with shell stock tags, condition, displayCriticalFresh clams and mussels did not have tag. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] EMployee recovered tag and put with the shellfish.
K01: Demonstration of knowledge; food safety certificationFSC expired; only 2 FHC available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
K27: Food separated and protectedObserved raw shell eggs stored over ready to eat items such as diced tomatoes. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
K14: Food contact surfaces clean, sanitizedCriticalObserved employee utilizing dishwasher machine without chlorine sanitizer (0ppm). [CA] Ensure warewash machine provides sufficient chlorine (50ppm). [COS] PIC set up dishwasher with new bucket of chlorine sanitizer and rewashed the dishes.