|
14
|
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 records available onsite during the inspection. Food establishment has shrimp and octopus ceviche listed and salmon fillet listed as being undercooked which will require the consumer advisory. Food establishment provided parasite destruction letter during the inspection. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed red beans from last night in the freezer still cooling at a temperature of 47F during the inspection. Red beans were discarded during the inspection. Ensure that foods are cooling at a fast enough rate to cooling parameters. Beans were not used this morning. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stew at a temperature of 127F during the inspection. Chicken stew was reheated on the stove. No escalation in points due to improvement made in this category. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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 Observed red beans not meet cooling due to being red beans in bulk pan inside without venting the lid. Red beans were discarded during the inspection. REHS referred cooks to signs in Spanish and English show that foods must cool within a total time of 6 hours. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in chemical sanitizer that was too weak due to solution being at 100F. Chemical sanitizer shall be in between 200-400 ppm for quaternary ammonium solutions at a temperature range of 65-85F. Sanitizer was remixed during the inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed Single service trays stored open-ended during the inspection. Inverted during the inspection. |