|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed food employee use soiled wiping cloth, removed gloves, don new gloves and proceed to handle clean utensils without washing their hands. CDI by instruction to wash hands before doning gloves before beginning new task. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 Parasite Destruction - P - Observed facilty preparing samlon cooked to order and may be servied undercooked. PIC provided invoice and salmon item # 58085 from distruction company and supplier, McLane . Vr to follow up on parasite distruction information from supplier. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sour cream at 45 degrees F at prep line, butter at 66 degrees F and steak held at 43 degrees F in standing Traulson prep refrigerator. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. CDI, foods relocated to walk in cooler. Ensure standing prep unit calibrated to store TCS food at 41 degrees F and below. TPHC discussed as option for butter and sour cream. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cut tomatoe recently prepared and coolign in deep covered container in walk in cooler at 44 degrees F. CDI, operator transferred tomatoes to shallow uncovered containers to rapidly cool. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked on dry storage rack. Repeat. |