|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed sirloin utilizing noncontinuous cooking with no records or product labeling. Advised PIC to utilize same process for chicken outlined in previous inspection. 10 day verification required. Points not escalated since this was the first time the product was observed. |
|
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 Observed housemade garlic oil kept on shelf and should be refrigerated. CDI discarded. -0 points- points not taken this is a new product. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC labels not being used since 03-21-18. CDI PIC had staff to reinstitute tphc sheets. |
|
23
|
0
|
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 Observed seared rare beef carpaccio without reminder linking to consumer advisory. CDI PIC had employees add asterisk to menus. -0 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on fry station in need of resurfacing or replacement. |