|
12
|
1
|
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 wild caught Sockeye Salmon offered undercooked on the menu with no parasite destruction documentation or aquacultured documentation. Facility must cook this Salmon to 145F for 15 seconds and remove the asterisk from the menu next to this item. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed build up on soda nozzles, food debris on the utensils in the hot dipper well, not in use, and some labels left on the pans and containers. Soda nozzles were placed in soda water to aid in the cleaning process instead of sanitizer. Facility was just soaking them in sanitizer. Contact Coke for other recommendations for cleaning. Instructed PIC to remove stickers and utensils were washed during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed mango salsa 114F and artichokes 125F in table top steam unit. Items were reheated in the microwave. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Maintain physical facilities in good repair. Observed floor grout missing from the dirty dish area and caulking behind dirty dish line in need of replacing. |