|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. One bag of raw mussels stored on top of a bag of tuna. CDI- Head chef Tim corrected storage order. All other food items observed to be stored correctly. |
|
31
|
0.50
|
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. Pan of chicken breast, stewed tomato mix on ice with only on the bottom of the container, pre portioned pasta in prep drawers at the line tightly covered and stacked, pan of shredded lettuce in prep cooler, sliced tomatoes at multiple prep coolers, and bow tie pasta in walk in cooler tightly covered all during the cooling process. CDI- all methods corrected by head chef. Also, time as a public health control handout/ example documentation form provided to operator today due to discussion about preparation and service of room temperature sliced tomatoes. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. One digital thermometer 3 or more degrees off in calibration. CDI- Head chef discarded and replaced with a calibrated thermometer. All other thermometers calibrated correctly. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Three small metal pans of dry seasoning and three bottles of oils, all in use, not labeled per rule. CDI- verbal correction to label all. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. One stack of single service catering trays stacked on upper shelf at line in direct contact with the ceiling. CDI- verbal correction to adjust storage, corrected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf . Cutting boards at main cook line heavily scarred and some peeling shelving in the bar coolers. Replace/ repair |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some food debris on shelving of protein walk in cooler, mold build up on exterior plate at door of ice machine, some dust build up on ceiling. Cleaning is needed. |