|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bare hand dispensing of boysenberries and touching of napa cabbage. CDI - Items voluntarily discarded. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter held at room temperature at 65F. CDI - PIC instructed to keep butter cold or if using TPHC, provide the appropriate information on a TPHC form. -0- |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed fois gras on menu without consumer advisory. Provide asterisk leading back to the existing advisory on the menu by adding to templates used to create menus in-house. VR no later than 02/17/2017. -1- REPEAT |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.11 (B)Obtain a Variance for specialized processes.-Pf Observed facility using pink salt for curing without obtaining a variance approval. Obtain a variance or discontinue using pink salt for curing purposes. CDI- PIC stated recipe used is from curing class for safe curing. EHS unable to locat written documentation of approval. VR no later than 02/17/2017.-0- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked beets and couscous cooling in tightly wrapped containers. Vent containers to allow cold air flow. -.5- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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. Observed clean wiping cloths stored in the splash zone of the handsink. Move out of the splash zone. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual warewashing in hot water at 95F. CDI - Hot water added to a higher temp than 110F. -.5- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Replace with nonabsorbent ceiling tiles. -0- REPEAT |