|
12
|
1
|
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 PIC was unable to produce parasite destruction letter from suppliers for the salmon and halibut offered “cooked to order”. Invoice produced for salmon, but no parasite destruction information listed. PIC stated he will contact suppliers for letters. EHS instructed PIC to cook all salmon to a minimum of 145F until letters are produced. He understood. Verification visit no later than 09/03 to verify letters have been received and maintained in facility for salmon and any other fish offered raw or undercooked. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS foods (ground sausage, roasted peppers, roasted tomatoes, and roasted mushrooms) in pizza station prep unit not date marked. Per food employee, all food items were prepared on 08/24. CDI-EHS allowed food employee to backdate products. EHS explained if this violation continues, EHS may require items opened or prepared and held more than 24 hours to be discarded if no date mark labels provided. EHS noted improvement based on previous inspection and will keep points at half this inspection. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near warewashing area handsink and wall. Contact a licensed pest control operator to address issue. Overall, the facility is clean to sight. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic bowls used to scoop sugar and flour stored in bulk dry ingredient bins. Provide scoops with handles to avoid contamination from hands and arms. Store scoops with handles above food product at all times. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed exposed wooden table used to prepare food items (e.g. pound chicken breast) not smooth with large chips, crevices and pits. All food contact surfaces or potential food contact surfaces shall be smooth and easily cleanable. Repair wooden table so that the wood is not exposed, the surfaces and legs are smooth, and easily cleanable. If the wooden table cannot be repaired, replace the table so that it meets the above mentioned requirement. Feel free to contact me before purchasing a new table to verify. |