|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot HoldingProperly reheat all food products within 2 hrs as required by the rules. Observed queso placed into the hot holding cabinet at 45F to reheat. Product was removed and placed back into the walk in cooler. Proper reheating was discussed. Unit was not placed on a setting high enough to meet proper reheat temp requirements. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 CoolingEnsure that all cooling products reach 45F within a total of 6 hours. Observed broth at 50F after greater than 12 hrs. Product voluntarily discarded. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensProvide proper Disclosure for undercooked items. Menu review conducted and facility serves raw oysters seasonally (not listed on menu) and ceviche (containing raw shrimp). A disclosure is needed indicated which items are served undercooked or raw such as oysters or ceviche. This may be indicated by placing an asterisk next to the food item. This asterisk should reference a statement on the menu to state "this item is served raw or undercooked or may contain raw or undercooked ingredients". REPEAT PIC is to have menus reprinted by the next inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-StorageProperly store sanitizer buckets off of the floor. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsProperly cool food products using approved methods: in small, shallow batches, uncovered, on ice, etc. Observed chicken broth in a large container covered. Broth had been left to cool overnight and was observed still at 50F. Product was voluntarily discarded. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Temperature Measuring Devices, Food-AccuracyProperly re-calibrate all stem thermometers. Observed a stem thermometer measuring 0F in ice bath. Stem thermometer was discarded and digital thermometer is to be used. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
. 3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed wiping cloths stored on prep surfaces throughout. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective ShieldingProperly shield all light bulbs. Observed lights over the salsa bar not properly shielded. |