|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on top of bread warmers. CDI beverage relocated. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one pan of clams in walk in cooler without tag. CDI- discarded.
Observed facility maintaining shellstock tags in chronological order but date of last use not recorded on any tags. Verification required.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Unable to match letter provided with supplier invoice. |
|
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 Observed multiple food items stored in ice baths and counter on cook line above 41F. See temperature chart. CDI- proper ice baths set up submerging product containers in ice. Observed temperature of foods in ice baths below 41F before leaving. Observed one steak in drawer unit at end of line from last night 48F. CDI- discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two pans of cut tomatoes at salad station with no date or incorrect date. CDI- discarded. Observed one container of cooked bucantini pasta in walk in cooler past 7 days. CDI- discarded. Points not escalated due to general date marking process in compliance throughout the facility. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Time as a public health control must be used for items on cook line that are not stored in ice baths. Observed container of French fries near fryers, 70F and diced tomatoes 60F at saute station. CDI- time stamp written on label for each item. TPHC template form emailed to PIC. VR to ensure procedures have been completed. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed box of iceburg lettuce and bags of romaine lettuce at salad station being used without washing. Items were not labeled as being pre-washed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service containers stored on the floor in back room. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed drawer unit on cook line used to store raw proteins holding at 54F. Unit was not in use at time of inspection other than one piece of steak remaining from last night that was discarded. Facility has other adequate refrigeration to use temporarily while unit is repaired. Follow up visit will be made to ensure repair of unit.
Observed torn gaskets on drawer unit, and broken shelf in under counter reach in at salad station. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some general cleaning needed for equipment and shelving on cook line. |