|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed par-cooked salmon in the refrigerator today that according to the chef reached 130-135F internally before being cooled down. Fish must be cooked 145F to be fully cooked. Chef states that salmon is not offered undercooked, but is finished cooking per order. Staff must fully cook this product before cooling down.
CDI- salmon discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 salmon from 12.15 and cous cous from 12.21. Both of these products were stored at 41F or below but were past the 7 days allowed(remember that the first day counts as day one).
cdi- both products discarded. |
|
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
Sanitizer bottle in the kitchen was not labeled today- cdi labeled during inspection.
Keep small bottles of coloring labeled and keep reciepts if there are no labels and the box is not kept(they were from Harris Teeter). |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed utensils stored in clean room temperature water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed cutting boards stored close the the handsink and they were getting splash on them- recommend putting up a splash guard or moving cutting board storage. |
|
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. -Pf
Observed wet test strips onsite that are no longer accurate. VR within 10 days. |