|
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 record of parasite destruction for sea bass which is offered undercooked on menu. PIC obtained letter from Inland stating sea bass is frozen to Kill parasites. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Sanitizer at main dish machine recorded too high of a bleach concentration. PIC called EcoLab who stated he will come before dinner to adjust. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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
Garlic in oil, rice, and peas all had a date exceeding 7 days. CDI- Discarded.
Commercially smoked pork and milk not dated. CDI- Dated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-50 Cooked potatoes cooling in WIC with lid on. PIC immeadiatley noted condensation build up on lid and moved to blast chiller. 1.15 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 |