|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
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 salmon being used for sashimi without letter of guarantee from supplier. PIC will obtain letter from supplier. VR required within 10 days. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed cook using same utensil to move raw chicken on the grill and then cooked items on the grill. CDI by discussing proper procedure with PIC. Employee will use seperate utensil for raw and cooked items. Cooked items observed to be 165F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed steamed cabbage, carrots, and broccoli mix stored in mini-steam table < 135F. CDI reheated to 165F for 15 seconds. |
|
21
|
0
|
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 cooked carrots and sauce stored in walk-in cooler without date mark. CDI by date marking by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 noodles cooling in walk-in cooler covered with plastic wrap. CDI by venting. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in upright freezer at 3 comp sink. |