|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed food employee using hand sink to rinse cups out prior to using them for drinks. Food employees was also doing food prep along the splash zone of the back prep hand sink. Also observe red a spoon being stored inside of the hand sink basin. CDI- spoon was removed and employees were educated on the proper use of a hand washing sink. Food prep was moved to an area not prone to splash or possible contamination. -1 point.
6-301.12 Hand Drying Provision - PF Front prep hand sink was missing paper towels. All hands sinks are required to be equipped with means to dry hands. CDI- Paper towels were installed immediately. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pf Observed raw eggs being stored over blocked cheese in the back walk in cooler. Salad dressings were being stored beneath raw fish in walk in cooler adjacent to the desert station in the bottom kitchen. CDI- Foods were rearranged as needed for compliance. REPEAT
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee prep raw chicken with gloved hands and use those same gloved hands to touch in use utensils and other food items without changing gloves or washing hands in between. CDI- PIC coached employee on proper glove changing and hand washing. Employee switched gloves prior to washing hands during the inspection. REPEAT items shall be addressed ASAP or risk being placed on a risk control plans to better control critical violations moving forward. 3 points.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Bottom of metal service trays and pans were being placed on cooked noodles and vegetables in upstairs and downstairs kitchens. CDI- Pans were removed from being stored on top of ready to eat foods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cheese sauce located in the refrigerator drawer near the grill station in the down stairs kitchen was cold holding >45 degrees. Boxes of bagged lettuce were cold holding >45 degrees in damaged 1 door tall refrigerator in up stairs kitchen. Refrain from using damaged refrigerator in up stairs kitchen for cold holding until it is serviced. Will return to check on the compliance of the damaged unit. VR/CDI- Boxes of bagged lettuce were moved to different refrigeration unit that is properly cold holding food products. REPEAT No escalation of points due to overall better compliance with cold holding -1.5 points. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Speed rack of cooked noodles and cooked chicken stored in the walk in cooler were said to be prepped last night but lacked date marks. CDI- PIC had employees date mark foods during the course of the inspection. 0 points. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Asterisk is missing from the salmon that is offered undercooked on the lunch menus. VR will return to ensure verbiage on the menus are addressed. 0 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Cooked chicken and potatoes wedges were cooling outside of walk in cooler in ambient air. Also observed cooked potatoes wedges cooling in refrig. drawer along the make line. Butter sauces were cooling in walk in cooler fully wrapped and in dense amounts which caused cooling complications. CDI- Cooling butter sauces were unwrapped and cooled aggressively in the freezer, cooling wedges and cooked chicken were placed in the walk in cooler for proper cooling methods. Cooling methods shall be addressed ASAP. This violation has been mentioned on previous inspections. Educate staff on proper cooling methods moving forward.
Ensure that cooling lasagna are being cooled prior to being boxed and placed in cold hold cooler for dispersing. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. In use utensils and scoops were being stored in stand still water that was not at least 135 degrees. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed heavily soiled wash and sanitizer water. CDI- sinks were emptied often after addressed to the PIC.
4-603.16 Rinsing Procedures - C Use of a distinct, separate water rinse after washing and before sanitizing if using a 3 comp sink. Observed dish washer washing dishes and skipping the rinse step prior to submerging into sanitizer. -.5 points. |