|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed trout , salmon , and numerous containers of mashed potatoes held at less than 135 degrees. CDI discarded all products. |
|
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 boiled egg white, coleslaw, tomatoes and caesar dressing made with raw eggs at greater than 45 degrees. CDI dressing cooled all other products discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed scottish salmon on menu per pic offered undercooked upon consumer request without asterisk linking to consumer advisory. 10 day verification required. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed ph records for both calibration and sushi rice which are recorded on ipads could not be produced. CDI sushi rice in use was discarded and 10 day verification required for records going forward. |