|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
No parasite destruction information observed for salmon. According to the PIC, they do not typically serve salmon undercooked and will fully cook and remove from consumer advisory going forward. CDI. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
Facility must reheat cooked and cooled food to 165F before hot holding at 135F or greater. Observed soup 120F, marinara 109F, and queso 128F on the hot holding unit after reheating. Some of these were in a double pan to keep from getting too hot, however they were not proper reheated before this. CDI- reheated on the stove to 165+F. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
Facility does not have Tuna Wrap under advisory. On the menu described as Sashimi grade tuna. Facility must add an asterisk to indicate this is an undercooked item like other items on the menu. Also, remove salmon if this is not an undercooked item and parasite destruction can not be provided. Return visit required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
One mislabeled chemical bottle was present. Also, one sanitizer bottle appeared to have staining from previous use with glass cleaner. CDI - bottles discarded. |