|
9
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
Observed salmon onsite with no receipt. Keep receipts onsite for all foods to prove that they are from an approved source. PIC stated that they were from inland seafood- please provide to EHS once obtained to verify.
3-201.11 Use food from approved sources only.-P |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
Observed molded gouda stored with other cheeses today- gouda discarded to correct.
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed garlic and oil mixture stored at room temperature today(see chart).
Product discarded today.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed multiple TCS foods not date marked today such as roasted red pepper sauce, veggie stock, mashed potatoes, gar and oil container, feta, goat cheese.
Product back dated or discarded today.
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 roasted garlic and oil, cooked mushroom and onion, veggie stock that were beyond 7 days since they were prepared- discarded today. |
|
25
|
0
|
Food additives: approved and properly used |
Yes |
No
|
No |
Observed curing salt onsite today with no instructions or original package with the product- this additive is not approved for use without prior approval from EHS. Product discarded today.
3-302.14 Protection from Unapproved Additives - P |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed a windex mix stored in a sanitizer bottle at the bar today- relabeled to correct.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
Observed unlabeled curing salt today- discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed a box of live lobster on the floor today.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed duct tape on the 1 door reach in today.
4-501.11 Maintain equipment in good repair. |