|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - No letter of parasite destruction/farm raised for wild caught salmon being served undercooked. CDI - PIC decided to discontinue under cooking the salmon.
VR required for removal of consumer advisory asterisk on menu to ensure that item does not get undercooked. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed TCS items on make top salad/dessert unit reading 49-53F. CDI -Items placed to be cooled. Unit repaired during inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0pts - Observed sliced tomatoes stored on make top for cooling. Observed deep container of soup at 75F at 1:47 hours. CDI - Tomatoes moved to cooler. Soup placed in ice bath to reach 66 by 2 hours.
Thoroughly discussed with PIC the need to monitor cooling closer to ensure the cooling parameters are being met for all hot - cold cooling and ambient air cooling (ie. tomatoes/lettuce) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0pts - Observed overhead air drying shelf rusting. / Make top unit read 56F. Repaired during inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0pts - Cleaning needed in overhead vent system. |