|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no signs in the kitchen. CDI- gave HD signs to post. |
|
12
|
0
|
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 Observed salmon smoked in house to 130-135F for cooling, cold hold storage and serving. CDI- Source letters were faxed from 3FISH, the supplier. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed line worker with gloves on trash can sides place the same gloved hand into the corn in cold holding. CDI- corn discard, gloves removed and hands washed before regloving. Observed dirty dishes processed & move straight to clean.3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P CDI- small section of walkin needed rearrangement for storage. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed trout plated fur service measuring 120F. CDI- continued cooking to 145F for 15 secs. Observed partially cooked pork loin in cold holding, CDI- Fully cook the pork to 145F. Submit written procedure for approval of non continuous cooking should you desire to continue with this prep method. Observed prime rib roast at internal temp of 121F after 3hr and 20 mins of cooking. Must minimum cook parameters as stated in the code. Copy shared with establishment. CDI- continue cooking |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits 122F-145F+ Stir often to move the heat through the food. CDI |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple cold hold units with freshly restocked producted at 50-51F. Observed 47-48.5F in walkin cooler of the same foods. Most ready to eat items in cold holding on the line were out of temp, 46-62F. CDI- Foods were labeled w/conservative time window to discard. PICs plan to move to TPHC for cold holding on the line as ice under the pans is not maintaining. Ice bags were placed on one pan of fish that was over 45F. |
|
31
|
0.50
|
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 Observed cilantro rice 61F in portion bags. Cool completely prior to portioning. Observed deviled eggs tightly lidded and placed under older product. Allow items to cool completely before storage. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few ants on the floor in storage area, observed a couple flies on the line. |