|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF: Ready-to-eat food shall not be contacteed by bare hands. Observed employee sprinkle garnish on bisque. CDI- garnishes discarded. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Shellstock Identification - PF: Shellstock shall be received in containers bearing a legible source identification tag. Found box of blue point oysters with no tag. CDI- oysters discarded and denatured.3-203.12 Shellstock, Maintaining Identification - PF: the date the last shellstock is sold or consumed shall be written on the retained tag. Retained tags for oysters, clams, mussels do not have date consumed on tags. CDI- instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be kept hot at 135 f or above. Found quiche that had been reheated on shelf at cook line, 117 F. CDI- reheated to 165 F then sent into cooling process. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be maintained in a state of good repair. Observed some splitting gaskets in some coolers. |