|
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 a bartender grab a cherry with bare hands and place it in a customers drink. CDI - Explained that gloves or tongs need to be used when grabbing garnishes. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment 5-202.12 Provide at least 100F water at handsinks.-Pf - Observed handsink by the back door only reaching 96F. Repair to maintain at least 100F. CDI- sink was repaired during inspection and reached 110F. |
|
23
|
0.50
|
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 - Observed menu missing the disclosure on the back of the menu. Observed lunch special menu missing the disclosure. Disclosure should state "These items may be cooked to order." Verification required 10/19/2016 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 facility cooling cut tomatoes in the prep top on the cook line. Food needs to be cooled down to at least 45F before placing in the prep unit. CDI - tomatoes were taken to the walk in cooler to cool. |
|
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 4 servers handling food and portioning salad dressings without hair restraints. |