|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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 no letter provided for salmon offered undercooked on menu. CDI - letter obtained from distributor during inspection.
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed date last shellstock was used not being recorded on tags for mussels. Verification required to ensure date last shellstock was used is being recorded on tags. |
|
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 a pan of meatloaf stored in walk-in cooler not dated. CDI - product discarded.
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 ribs stored in low boy and a container of black bean chili in walk-in cooler that had expired 7 day date mark. CDI - products discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on a few containers in dry storage area and squeeze/shakers on cook line. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floors throughout kitchen and missing baseboard tiles. |