|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate/store the different types of raw animal foods according to final cook temp. -P Observed raw fish stored above whole, intact beef roast. CDI: fish moved over other fish |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked - advisory must include disclosure (and reminder).-Pf. Observed no disclosure (informing patrons that items are cooked to order or not "fully" cooked) on printed menus. Return visit required |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods (prior to placing in flip top/reach-in). Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes & cooked spaghetti placed covered in large volumes, in a hotel pan and individually bagged in hotel pan, respectively, not at temp (see chart). CDI: Items placed in walk-in, uncovered, for quick cool. Observed salsa, in large volume, covered in cooling (in walk-in); CDI: placed in large, uncovered container for quick cooling |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked tightly which were wet |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.17 cleaning needed to remove build-up on wall surface under dish processing area/sprayer/pre-rinse |