|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 Facility shall have employee health policy. Observed PIC staff unable to provide employee health policy or demonstrate knowledge. CDI- handout given |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Facility shall provide documentation of Parasite Destruction for fish served raw or undercooked. Observed insufficient parasite letters not tied to invoice. VR |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be clean to sight and touch. Observed multiple soiled soda gun nozzles at bar. CDI- removed to clean |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot held TCS foods shall be maintained at 135 F or hotter. Observed multiple real butter sauces hot held less than 120 F. CDI-placed on TPHC |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 Cold held TCS foods shall be maintained at 45 F or colder. Observed multuple TCS foods cold held hotter than 50 F. CDI removed to flash cool |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Written procedures shall be provided and time shall be labeled when holding TCS foods using Time as a Public Health Control. Observed sushi rice on TPHC but improperly labeled with next day expiration. CDI- corrected |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens shall be correct. Observed grouper on menu disclosed as a consumer advisory menu. PIC stated grouper is fully cooked, menu is incorrect. Menu to be corrected. VR |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 FACILITY AWAITING APPROVAL OF VARIANCE APPLICATION, USING TPHC INTERIM.3-502.11 Facility in need of Variance Requirement for ROP of cooked foods. Observed facility does not have apporved variance. CDI- facility to discontinue process within 10 days.8-201.13 A HACCP Plan is Required for ROP of cooked foods and raw foods. Observed facility ahs not sunmitted HACCP plan for either raw or cooked ROP. Contact J Perry 336-5100 for raw ROP HACCP approval |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Facility does not have Documentation of Proposed Variance and Justification for ROP of cooked foods.CDI- facility instructed to discontinue ROP within 10 days until variance approval is received. |