|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold foods at 45F or below. Observed carmilized onions, cheese 60-62F in the 2 door refrigerator across from the line. These products are left next to the grill during lunch on ice. Do not keep next to a heat source if it does not maintain temperature. CDI. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Several items in the walk-in were not date marked such as cooked lamb shank, duck, and shrimp. These items were prepared over the weekend. Also, facility needs to date mark items which are taken from larger dated containers in the back. CDI. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
Consumer advisory has not identified all items which are undercooked. Tuna and salmon were not identified as they are cooked to the temperature requested by the consumer. Also, the reminder statement is cut off the bar menu. RVR.3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
3-502.12 Reduced Oxygen Packaging, Criteria; 8-201.13 When a HACCP Plan is Required; 8-201.14 Contents of a HACCP Plan; 3-502.11 Variance Requirement. Observed facility uses ROP to package raw meats and cheeses. Facility must discontinue using ROP until it can comply with the rules. Some items may be packaged without a variance such as raw meat if all the criteria in the rules can be met. Other items may require a variance. Return visit required. Repeat violation. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
Obtain a variance for reduced oxygen packaging or come into compliance with the rules. Discontinue all processes until such time as the facility is in compliance with the rules as8-103.11 Documentation of Proposed Variance and Justification. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved methods of cooling foods. Observed a few items such as grits with tight lids in a refrigetator and not in ice baths with the rest of the items. CDI -placed in ice bath.3-501.15 Cooling Methods |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Store wet wiping cloths in sanitizer and store sanitizer buckets off the floor. Observed both out of compliance.3-304.14 Wiping Cloths, Use Limitation |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean the cooler on the lower level. Observed build up on the floors and in the corners. |