|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed one food employee wash their hands then turn off the water faucets without a clean barrier. After washing hands employees should use a clean barrier to turn off water faucets so that they do not contaminate their hands after washing them. CDI-PIC had employee rewash and EHS discussed proper handwashing with PIC. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a chlorine concentration of 0 ppm at bar dish machine. EHS observed unit on with cups stored inside of it. CDI-PIC will shut down unit and have staff use the dish machine in the kitchen area or the 3-compartment sink. PIC contacted Ecolab to fix unit. Bar area dish machine was repaired and properly operating before EHS left establishment. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed commercially processed buffalo sauce that the establishment adds unsalted butter to and stores it at room temperature. EHS observed the product at 77F. PIC stated product is returned to the walk-in cooler between each shift (approximately 4 hours). EHS explained that the product is considered TCS and will need to be hot held at 135F or higher, cold held at 41F, or use TPHC (includes discarding product after 4-hours out of temperature). PIC stated they would like to continue use with TPHC. EHS emailed form and PIC filled out during inspection. Product immediately placed on TPHC. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS did not observe the two-part disclosure and reminder on daily special menu for undercooked salmon. CDI-PIC edited menu to include asterisk, disclosure statement and reminder statement. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw salmon and raw shrimp thawing separately in running water measured at 81F. Cold water faucet was turned on. EHS discussed approved thawing methods with PIC. CDI-PIC moved both items to walk-in cooler to cool and continue the thawing process.
Approved thawing methods:
1. Under refrigeration that maintains the food temperature at 41F or less;
2. Completely submerged under running water at a temperature of 70F or below; or
3. As part of a cooking process. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of dust and debris on ceiling tiles and vents in the kitchen area. Increase cleaning frequency to prevent accumulation of dust and debris. |