|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Facility offers cooked to order salmon for catering functions. Be sure, even in catering settings, that salmon has proof of parasite destruction or aquaculturally raised to be parasite free. CDI- PIC said he will no longer offer undercooked salmon. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed meat slicer not used today that was left un-clean. CDI- Slicer cleaned. Be sure slicer is cleaned min 4 hrs after first use if in continuous use. Observed a few dishes with stickers and sticker residue stuck to them. CDI- PIC will have stickers removed from dishes. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide written procedures for foods held using Time as a Public Health Control (TPHC). Observed foods on self service bar that are being held with TPHC with no written procedures in place for TPHC. CDI- Gave PIC procedure form to fill out and retain. Foods must be chilled to 41 or below before holding for TPHC. Observed some TCS foods just prepped at 53 degrees in reach in cooler that were about to be set out for use for TPHC. CDI- Items placed in walk in cooler to rapidly chill to 41 before set out using TPHC procedure. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 According to PIC, Facility offers seared salmon for catering functions. Be sure to provide approved consumer advisory for under cooked proteins other than intact whole muscle beef or exempt tuna species. Observed dislosure for cooked to order eggs lacking specific wording. Approved Example: CONSUMER ADVISORY: We offer salmon and eggs cooked to order. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. CDI- Corrected by instruction, PIC will change wording on consumer advisory sign. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed catering pans sored with chemicals and single service condiments stored below chaffing fuel. CDI- Chemicals stored on chemical storage shelf. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans that are tightly stacked while still wet.GENERAL COMMENT: Facility sears salmon, begins cooling, then finishes the salmon 2 hrs later. Be sure salmon is fully cooked within 4 hrs of initial cooking or you will need to have non-continuous cooking procedures approved by health department and properly followed. Facility has added a sandwich station with new sandwich display cooler and reach in cooler at service line. |