|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-402.11 Parasite Destruction - P: Maintain parasite destruction letters for salmon on menu that is cooked to order. Observed no parasite letter from supplier of salmon, determined by invoice. CDI- Letter faxed while on site. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Found cooked pork belly mingled with raw proteins. CDI- pork belly moved to proper location in storage. |
|
19
|
0
|
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 held at 45 F or below. Found numerous items in flip top prep cooler at front line above 45 F. Refer to temperature chart above. CDI- items cleared from unit and moved to walk-in for rapid cooling. |
|
25
|
0
|
Food additives: approved and properly used |
Yes |
No
|
No |
3-202.12 Additives - PFood may not contain unapproved additives. Facility is using pink salt to cure pork belly. CDI- directive to immediately cease using and gave variance paperwork for applying to use as additive. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Documentation of Proposed Variance and Justification - PF: Facility has not applied for variance to cure pork belly for pancetta. CDI- directive to cease process and gave PIC variance paperwork. Ten day verification needed. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Do not use small refrigeration units to cool foods. Found diced eggs in flip top that had not been previously cooled. CDI- moved to walk-in cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Keep foods covered in storage and dispaly. Observed uncovered ice for drinks uncovered at bar. Onion strings uncovered at salad area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Air dry utensils prior to stacking as dry and clean. Found containers wet-stacked. |
|
45
|
1
|
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 kept in good repair. Observed small prep cooler not operating. Observed door detach when openeing salad cooler.4-101.17 Wood, Use Limitation - C: Except for hard maple or an equivalently hard, close grained wood that is used for cutting blocks,, bakers tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks: wood and wood wicker may not be used for food contact surface. Observed wood planks for food display at bar area. Observed wood utensils for serving pizza. Observed pizza on wood. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean stroage shelves for clean utensils. Observed plates with debris from shelves dropping on them. |