|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
No letter of parasite free salmon from Buckhead in facility. CDI- facility was emailed letter from supplier. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Mashed potatoes fromprevious day 47F in walk-in. Product was tightly covered and had little clearance between food items on top and bottom of product on cart. CDI-mashed potatoes voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found ham, turkey, pico, kale, holding above 45 F in prep tops. CDI- all items voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found portioned penne dated 4/8 in back of reachin prep cooler. CDI- voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Menu items with Caesar dressing made with raw shell eggs not disclosed on menu. Do not serve item until menu corrected. Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found recently prepped carmelized onions, lettuce, tomatoes, placed directlinto small prep coolers. Cool foods prepared from ambient and those which heat has been applied in large cooling equipment such as freezers or walk-in coolers. Found mashed potatoes from overnight tightly covered with restricted air movement on cooling cart. CDI- items moved to walk-in cooler, iceapplied to kale. Potatoes discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Food thermometers scaled in Celsius and Fahrenheit shall be accurate to within 1F. Found thermometer in facility showing 1.5 F off in ice bath. Obtain accurately calibrated thermometer. Verification needed. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found damp cloths on cutting boards.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Soiled wiping cloths on cutting boards. |