|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on menu CA with no parasite destruction letter. CDI- provided |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed one small container of soup in walk in cooler at 45 F cooled from yesterday. All other foods in walk in cooler were 38 F. CDI- PIC astutely recognized soup should be same temp; believed cooling procedure may not have been correctly executed and voluntarily discarded soup. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
him 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and bacon hot held on line at 109 F. CDI- reheated above 170 F |