|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee use bare hands to turn off water at hand sink. CDI by instruction. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates written on tags of mussels and tags not stored in chronological order. CDI by instruction. Verification required.
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 undercooking salmon (consumer advisory present on menu). Invoice of salmon states farmed however ore information needed regarding salmon to ensure that is either aquacultured or frozen for parasite destruction. Verification required. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
by 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxes of lemons stored over containers of chicken stock in walk in cooler. CDI by rearranging unwashed produce to bottom shelf. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter, quail eggs and sliced tomatoes in top of prep units overstacked above rim of pan and therefore temperatures of these items were above 45F. CDI by taking excees amount and placing in under section of unit. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu missing disclosure statement (These items are cooked to order or similar statement). Verification required. |
|
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 large tightly covered bucket of macaroni 80F cooked earlier today. CDI- by uncovering and putting ice in bucket to help facilitate cooling.
Observed speed rack in walk in cooler with cooked trays of potatoes intermingled with items that were cooked yesterday. The hot potatoes increased the temperature of the other cold items surrounding them. Ensure sufficient space and air flow around products to facilitate cooling. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 78F in sink while employee was actively washing utensils. CDI- solution emptied and refilled.
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dirty solutions in sink and employee actively washing utensils. CDI- all solutions were emptied and refilled. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain storage at least 6" off of floor to facilitate cleaning. Observed many boxes of beer and wine stored on floor along hallway. |