|
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 several employees preparing ready to eat items with bare hands. CDI-employees stopped, directed to handsink to wash hands and don gloves. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two tubs of lobster chowder cooled from the night prior and at 53F in walk in cooler. CDI-discarded. REPEAT VIOLATION. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top unit across from grill holding improper temperatures. Cooler is holding below 45F below but has consistently not held proper temperature in flip top portion. See previous inspections. Facility needs to have unit repaired or do not use flip top portion. Items removed from flip top and put into cooler below. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 items cooling and tightly covered and in thick portions. Also observed items cooled the night prior above 45F. CDI-items vented, EHS will work with facility to determine best ways to cool products. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stained and heavily gouged.
4-501.11 Maintain equipment in good repair. Observed flip top unit across from grill not holding proper temperature. Repair or replace. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed coving missing underneath 3 comp sink and throughout facility. Observed floor tiles broken throughout facility, including dry storage and peeling walls. REPEAT VIOLATION. |