|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Observed bread, cooked lobster, and raw beef stored uncovered. CDI- All items covered.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Raw beef stored over cooked lobster. CDI- Beef moved to bottom. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts -
No violation observed documentation purposes only - PIC states that whole prime rib roast are being cooked to 100F. Roast must be cooked according to the parameters listed under 3-401.11 (B). No prime rib stored in restaurant at time of inspection. PIC states it is a special on weekends at times. Discontinue this practice. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Marinara sauce read 120F. CDI- Product discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Butter (59F), raw eggs (61F) and lettuce (48-50F) in dispenser was out of temperature compliance. CDI- Product was voluntarily discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Observed a wet wiping cloth stored on prep surface |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - 0 pts - Minor leaking observed in kitchen. Repair leak (leak located in areas where no food, equipment or utensils are stored.) |