|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not functioning properly at handsink in kitchen, upon arrival. CDI: Soap was replaced and began working fine. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 Observed salmon on menu is offered undercooked. No parasite destruction letter present on site. VERIFICATION REQUIRED |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed brie and havarti on breakfast buffet above 45F. Observed whipped cream held on ice packs that were not frozen, and whipped cream was above 45F. CDI: More ice added underneath of food to rapidly chill. Items are discarded at the end of the service, which lasts 3 hours. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salads made yesterday with no date mark.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed milk date marked 5/8 and fully cooked sausages date marked 5/4. CDI: PIC voluntarily discarded milk. PIC stated that sausages were delivered on 5/4, frozen, and then pulled to thaw today. PIC directed to ensure that date food is pulled for thawing is placed on the item when it goes from freezer to refrigerator. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed items on the breakfast buffet not adequately protected by self closing lids or sneeze guards and no attendant present. Without self closing lids or sneeze guards, an attendant must be present in the food area 100% of the time so that in the event of contamination, food may be removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed coated tongs where coating is damaged and cracked. CDI: PIC voluntarily discarded tongs. |