|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 box labeled Harbor Banks Keta Salmon portions from US Foods but PIC could not provide parasite destruction information while on-site. VR to ensure parasite destruction for salmon offered on menu Cooked to order. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)) Maintain TCS foods in hot holding at 135F or above. -P - Observed potatoes hot held on rack at 115 degrees F. CDI, employee placed rack in walk inooler to rapidly cool. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 food thermometer not accurate to within + or - 2 degrees F. CDI, PIC removed thermometer from use. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth used to stabilize cutting board in kitchen. Repeat. Observed several wiping cloths on waist of food employees. Observed 1 sanitizer bucket of quat sanitizer below required concentration and at 50ppm. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying clean equipment at 3 compartment sink.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean towels stored in soiled area at front prep line and clean towels stored on ground in kitchen. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored less than 6 inches from the ground and only at 4 inches of clearance. Provide minimum 6 inches to protect from possible contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top of dish machine |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles missing from kitchen ceiling. Observed some residues accumulating on top of dish machine. |