|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooking tenderloin in gallery kitchen not permitted to cook in this location. Per permit, all cooking shall take place in the Main Kitchen. VR - PIC shall submit alternative cooking procedure that meets provisions of the permit. -1.5- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written time procedure for house made wasabi cream and other house dressing held on time. No time stamps available either. CDI - TPHC form sent today via email. -1- |
|
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 table advisory that stated “Some items may be cooked to order.” VR no later than 10/14/2020 to ensure items on ordering menus are identified prior to customer choosing the item for consumption. -.5- |