|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Letter of guarantee for Norwegian salmon was not available. // Ensure that letters match up to suppliers at all times.
Verification required. Establishment shall not sell any Norwegian salmon undercooked to the public until letter is received. (All fish must reach 145F or greater) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Repeat - Observed several items prepped at room temperature reading 47-60F tightly covered or placed on make top unit. CDI- Items vented and items placed on the line placed in reach in for rapid cooling. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - Observed employee in active prep without hair restraint. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Repeat - Observed avocados with sticker residue. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed sticker residue on some pans on the outer most where they are not stacked. Continue to work on this. // Cleaning needed on shelving near fry station. // Minor cleaning needed in gaskets. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 0 pts -
Walls: Wall cleaning needed behind warewashing area to remove mold build up. Caulking missing in this area. Replace. |