|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
Properly store employee beverages. Observed drink bottle stored on its side on top rack of reach in cooler. CDI-discarded. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Employees may not contact exposed, ready to eat foods with bare hands. Did not observe bare hand contact during inspection but PIC stated bar employees use bare hands to garnish drinks with lemons, limes etc. CDI through education. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. Observed a few sinks missing signage. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food hot at 135F or above. Observed grilled onions stored at room temperature. CDI-onions reheated to 165F and put on steam table. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date label any TCS, refrigerated, ready to eat items held more than 24 hours and no more than 7 days. Date labeling is needed on pre-made sandwiches held in reach cooler and any leftovers, sauces not used within 24 hours. CDI-items labled. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
Consumer advisory needed for raw animal foods. Some items on menu not marked as undercooked or cooked to order with asterisk such as burgers, tuna steak, and flat iron steak (injected meat). Other items with asterisk are missing disclosure. Disclosure can be a sentence stating "*These items served cooked to order." The disclosure is needed in addtion to the reminder that is already on the menu. CDI-through education. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods to cool food. Observed several cooked items such as asparagus and tomatoes put into holding units without being cooled down properly. Items put into refrigeration. ALso observed animal stock cooling in ice baths with insufficient ice covering pans. Ice refilled all around pans and stirred. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Food employees must wear hair restraint. Observed employee preparing food without hair restraint. |