|
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
Observed salmon offered undercooked at wine bar and no parasite destruction letters available. CDI PIC provided letters from vendor.
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed mussel tags not ordered in chronological order. Verification required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw pork stored next to cooked pork, crab cakes stored next to raw fish, and raw chicken stored next to cooked chicken in display cases. CDI borders provided. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed cheeses, chicken salad and other items stored in prep top and overstacked where temperatures were not maintained. CDI items separated and placed in walk in for cooling. Repeat. Temps in temp chart. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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
Observed items in chef case that was dated for 8 days, crab cakes and black bean burger on meat case were not dated. CDI items dated. Observed bags of cole slaw that were open and not dated. CDI items dated. Repeat. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed wine menu missing full reminder. (Consuming raw or undercooked items may increase your risk of foodborne illness) Verification Required. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed records were not checked off to verify dates for vacuum packaged products. Verification required. |
|
31
|
0
|
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
Observed spaghetti that was cooling in covered plastic container. CDI item placed on flat metal rack to properly cool. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed dusty fans and racks in kitchen and in walk ins. |