|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
Observed salmon offered for sale undercooked in the wontons but no parasite destruction letter is available to prove it is a safe to consume undercooked. VR in 10 days by provided a letter or removing the astriks from the menu and not offering this product undercooked.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up on the can opener today- sent to be rewashed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Observed most TCS foods in the walk in cooler at >45F today- see chart.
Items for todays order that were in the cooling process were moved to the walk in freezer and the refrigerated truck was started to transport these foods.
Observed fried onions stored out of temperature since yesterday- discarded today to correct. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed hummus that had been opened three days prior without a date- dated with day of opening to correct. Observed two open containers of motzarella cheese without dates on them- product discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed the walk in cooler today not working and sandwiches cooling inside- sandwiches moved to the walk in freezer to correct and then to the refrigerated truck.
Observed these sandwiches and salads packaged in plastic containers, stacked on one another and wrapped in plastic wrap- These must cool to 45F before wrapping them in this way as they need more airflow.
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 |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on the rack above the salad prep sink and mold syrup and pickle containers today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |