|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not produce documentation that he has a current Food Safety Manager certification. |
|
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: Retained shellstock tags do not have date last sold or discard on them. Return visit to verify compliance within 10 days.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Branzino on menu indicated as undercooked and verified by PIC. Proof of parasite destruction or otherwise parasite -free product not produced. Verification within 10 days. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw chicken stored over RTE pickles. CDI- chicken moved to lower shelf. |
|
21
|
1.50
|
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: Two pans of cooked chicken not date marked in cold drawers on line. Roasted garlic puree not date marked in prep top. Feta cheese opened and not date marked. Milk opened but not date marked. All allowed to be dated with 9/7 dates of prep. |
|
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: Smoked salmon on breakfast menu with no Consumer Advisory. Eggs "any style" not covered by Consumer Advisory on breakfast menu. |
|
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. Several scoops with handles down in food in dry storage bins. |