|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
Yes |
3-402.11 Parasite Destruction - P. Raw or partially cooked fish, that is listed under the consumer advisory, must have letters stating fish was frozen for parasite destruction or pellet fed. Observed facility with halibut on consumer advisory but no letters proving it has parasite destruction. PIC stated halibut is not undercooked even at consumer's request. Facility will change menu to reflect change in halibut preparation. Verification required to ensure facility is in the process of making necessary changes to the menu. Repeat |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed slicer with dust on it and ladle with food debris on handle. CDI broke down slicer and moved ladle for cleaning. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are held in the facility for more than 24 hours shall be dated. Foods that are 41F and below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed milk, half and half, cooked asparagus, cooked spinach, crab dip, and cooked mushrooms without date mark. CDI items dated. Repeat. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. Written procedures shall be prepared in advance and maintained in the food establishment. Observed blanched fries held on a 4 hour time without written procedures. CDI provided time sheet to be filled out and available at facility at all times. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. PHF/RTE foods shall be cooled in shallow metal pans, and shall be separated in smaller portions for cooling. Observed potato and macaroni salad that was in the prep top at 48F and 50F respectively. Facility was actively using foods for service. CDI facility placed food on metal sheet pans to accelerate cooling process. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in good repair and condition. Observed prep top covers splitting away from metal part. |