|
12
|
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 Observed facility offering 'catch of the day fish' for sale undercooked upon customer request without letters of parasite destruction from supplier. CDI- menus were corrected today, seafood items that were previously offered undercooked have been omitted from the consumer advisory. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling raw chicken with gloves on proceed to put on a new pair of gloves without first washing hands; and the same employee handling raw hamburger patty then handle a clean plate without first changing gloves. CDI- discussion with employee about when to change gloves and wash hands; employee changed gloves and washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris accumulation on the inside of the soda 'gun' nozzle. Item was cleaned during inspection. Improvements made since previous inspection to cleaning of soda nozzles. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat sauce in a steam and grilled onions on a char grill both hot holding below 135F (see chart). CDI- items were reheated to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods cold holding above 45F in a pizza cooler and in a line flip top cooler. CDI- items were transferred to the walk in cooler for cooling. PIC adjusted thermostats on both units. Make repairs if units cannot maintain foods at 45F or below. VR required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed hot dogs, spaghetti, and chicken salad in prep. units without datemarks on the containers. PIC indicated these products were made days prior. CDI- dates added to containers.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of pasta salad dated 6/23. PIC indicated this date was incorrect as the pasta salad was made on 6/28. CDI- date corrected. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no QUAT test kit on site. VR required. |