|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Parasite DestructionRules require letters of parasite destruction for fish offered undercooked.Observed facility has no letter for swordfish and partial letter for salmon.VR |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot HoldingEnsure that all time/temperature control for safety(TCS) foods made in house are properly reheated to 165 F within 2 hours.Observed multiple TCS sauces not heated to 165 before added to hot holding.CDI- reheated above 170 F and put back on hot holding |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded.Observed bernaise sauce being held using TPHC with no documentation. CDI- written procedures changed and times added to pan |