|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quinoa and baked potatoes being stored on the prep. line without temperature control while the items were below 135F (see chart). CDI- potatoes were discarded and quinoa was transferred to the walk in cooler for cooling. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods holding above 45F in a flip top cooler along the cook line and other TCS foods holding between 42-45F. Products were transferred to walk in cooler for cooling. VR required. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility offering 'catch of the day' for sale undercooked upon customer request. This menu item includes shrimp, ahi tuna, flounder, mahi, and salmon. PIC indicated the ONLY item they are offering for sale undercooked is the ahi tuna. CDI- menus were corrected to indicate this change. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets not labeled in kitchen and at the bar. CDI- containers were labeled. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on blinds in the back corner of the kitchen. |