|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative at each handsink. Observed one hand sink in prep area without had towels. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.12 Fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. Observed facility unable to provide parasite destruction documentation. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F . Observed multiple TCS foods cooled from this morning not at 45 F after 6 hours elapsed. Also observed alfredo sauce and a medium viscosity soup cooled 2-4 F in 30 min in an ice bath, not being stirred. VR for cooling procedure |
|
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. Observed all foods in middle walk in cooler to be 47-50 F. Facility could not say how long food out of temperature. CDI- pastas, soup, gourmet butters and alfredo sauces discarded, voluntarily. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed alfredo sauce and a soups cooling , only cooled 4 F in 30 minutes. |