|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shell stock until empty. Record date on the tag when the last shell stock from the container is used. Store tags in chronological order for 90 days. -Pf - Dates for shell stock were inconsistent. Ensure that dates when last used are placed on all tags.
Verification required. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Salad spinner and dicer observed with food debris. Sticker residue observed in containers. CDI- Items to be rewashed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Garlic and oil mix was being kept at room temperature (71F). CDI- Product discarded. Will follow cold holding procedure. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Salmon on brunch menu did not have asterisk or disclosure follow. CDI- Menus were discarded and will be re-printed before Saturday lunch. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. 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 - 0pt - Bags of spinach tightly wrapped read 51F. Pad thai noodles read 50F tightly covered. CDI -Items vented.
Cooling allows for uncovered or loosely covered foods. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0pts - Fruits in bar used for zest still had sticker residue. All fruits and vegetables must have stickers removed and washed before cutting or piercing in any way, |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Repeat - Utensils stored in water of 108F. CDI- Water changed to read 140F |