|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P observed employee handle raw pork sausage and did not wash hands before moving on to next task.
CDI- employee removed gloves, washed hands, and donned new gloves. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
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
No letter of guarantee from supplier of salmon.
Verification required within 10 days. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed kitchen dish machine and bar dish machine testing at 0ppm Chlorine sanitizer.
CDI- Ecolab rep on site. Both machines corrected and operating. |
|
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 raw food products on menu without proper consumer advisory. Disclosure is incorrect. Add asterisk to reminder and mark raw food items on the menu with an asterisk.
Verification required within 10 days. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple wet stacked containers on the drying rack. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed boxes of single service items stored on the floor. |