|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverage stored on prep table during active food preparation. CDI- PIC Tripp Cagle had storage corrected. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Containers of cooked lobster stored under pans of raw fish/ seafood in walk in cooler. CDI- PIC Chef Thomas Marlowe corrected storage. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
h3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Batch prepared pans of cooked peppers not labeled at line. PIC advised that item on line is used today. but worked from larger batch in the walk in cooler that is stored for more than 24 hours. PIC was advised to label those pans of smaller at the prep/ line units according to larger batch in the walk in coolers. (0pts)
COMMENT: PIC provided signed and completed form for wild foraged mushrooms today, but needs tags. PIC was advised that tags will be provided via mail. Discussed requirements and maintaining of all documents for mushrooms. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. At start of inspection, employee wearing a headband only while actively cooking/ preparing foods at the line. Employee with hanging beard preparing some foods and washing utensils without a beard guard. Provide beard guard. Employee did put on a hat. (0pts) |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Pan of utensils stored in water in prep cooler. Chef advised that utensils were for evening service and not used during lunch. CDI- PIC emptied water. (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in cooler gaskets and bottom of one cooler unit. Improvement noted from previous inspection. REPEAT. |