|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Facility shall maintain proper documentation of parasite destruction for fish offered undercooked or raw. Observed facility offers undercooked salmon and has no current letter of parasite destruction from invoice supplies, US Foods.CDI- faxing over |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 All utensils stored clean shall be clean to sight and touch. Observed multiple soiled utensils, tea nozzle and soda gun nozzle stord as clean. CDI- removed to re-clean |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 All hot held TCS foods shall be maintained at 135 F or hotter at all times. Observed hash browns hot held at 109 F. CDI- placed on TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 All cold held TCS foods shall be maintained at 45 F or colder at all times. Observed sausage, spinach and ham in cold hold drawers at 49-51 F. CDI- discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 3-501.17 Opened , ready to eat , TCS foods shall be date marked not to exceed 8 days at 41 F or colder at all times or 4 days if 42-45 F at all times where product is not available to consumer on 8th or 5th day. Observed multiple cooked TCS foods in refrigeration exceeding date mark without discard, including but not limited too cooked bison products. CDI- PIC discarded |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 All equipment, including refrigeration/cold holding, shall be maintained in proper adjustment and good repair. Observed all foods in two cold hold drawers under gridle not holding foods at 45 F or colder at 9 am. CDI- in house repair techs called |