|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed handwash sink being used as a dump sink in bar area. CDI by instructing PIC to use handsink for handwashing only. |
|
12
|
1
|
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 guarantee for halibut being used raw in ceviche mixto plate. CDI - PIC obtained letter from suppier during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed heavy dried food debris on tomato dicer. observed dried food debris on can opener. CDI by wash, rinse, and sanitize. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory on menu for ceviche mixto plate (contains raw halibut).
Verification required within 10 days. PIC will add consumer advisory to menu containing raw or undercooked foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P observed cleaners stored with condiments on rack and on drainboard of 3 compartment sink. CDI chemicals properly stored. |
|
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. obserevd wet wiping cloths stored on prep surfaces. |