|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Foods in the following areas were found off temperature: Fryer area- oyster (61-62F) and perch (43-52F) since these items are raw had PIC add ice to the containers and discussed keeping these with ice to help maintain temperatures. Victory salad reach in- ambient air 45F, salad 43F, container of lettuce 51F. Placed these items on time and asked PIC to discard at the end of the shift. PIC will have maintenance check this cooler to ensure it is operating properly. CDI
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
Fish that come in frozen vacuum sealed packages (mahi, mahi) are thawed in refrigeration in the packages, but are not sliced open. Must be sliced open to break the seal during the thawing process.
3-501.13 Thawing. (E) reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section ((A) Under refrigeration that maintains the food temperature at (41oF) or less) |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Hat or hair net must be worn during food prep. There was an employee working in the kitchen plating food without a hat or hair net. Observed dishwasher not wearing a hat or hair net, must have a hat or hair net on when working with clean equipment and utensils.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed a single use cup used to dip Italian dressing, please only use a scoop or ladle with a handle to obtain dressings.
3-304.12 - In-Use Utensils, Between-Use Storage: 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. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed tear in gasket to both ice machines, back walk in door, freezer door and sauté reach in. Observed rusting and paint chipping to walk in cooler door. Ice machine lid damaged (front machine). Microwave above the hot hold steamer is worn on the inside, consider replacing. Right gasket torn on the waitstaff reach in for dressing. Tape on the corner of the work table, this is not smooth and easily cleanable. Fish make top unit has two torn gaskets on the doors. Blue equipment shelves are starting to rust Upper shelves in the back prep room are starting to rust, |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Grout between floor tiles is starting to recede.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |