|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging./3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed several foods throughout refrigeration uncovered including ice bin in dinning area. Observed PIC Insert thermometer into food without sanitizing it first. Also observed bottom of salad bowl and handle of utensil tong in direct contact with lettuce. CDI- informed pic on importance of sanitizing thermometer prior to inserting it into food. Foods were covered and utensils were removed from being stored in direct contact with food items. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Large container of lettuce in 1 door reach in unit, sliced tomatoes in flip top unit, milk in 1 door reach in unit in bar area and sour cream in ice bath were cold holding >41 degrees. CDI- Some of these foods were discarded and other foods were cooled aggressively(see temp grid above). REPEAT. Ensure that facility implement better cold holding or risk being placed on a risk control plan. Ambient air of 2 door reach in along make line was reading 45-47 degrees. Will do a VR to check compliance of this issue. -1.5 points. No escalation of points due to overall better compliance with this violation. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Sliced tomatoes, goat cheese, pulled chicken, sausage and several other foods were said to be stored in cold hold units since last night without dates. CDI- PIC labeled all foods during the inspection. This is a REPEAT item. Better date mark food products moving forward. 3 points |
|
31
|
1
|
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 Packaged mozzarella cheese was cooling in dense container with little air flow circulation in walk in cooler. Large containers of lettuce were cooling stacked on top of each other with lids still on in walk in cooler. REPEAT - CDI- Lettuce was moved to more shallow containers and cooled aggressively along with mozzarella cheese. Work on cooling methods or risk being placed on risk control plan for violation. - 1 point. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several bottles of house made sauces and oil were lacking labels. Flour was also observed not labeled. REPEAT - 1 point. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth that were soiled and stored on prep surfaces throughout. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Replace cutting boards with deep cuts and heavily stained. All cutting boards shall be smooth and easily cleanable. 0 points.
General Comment: Several risk factors were repeated during the inspection. Facility shall closely evaluate inspection report and ensure that same critical violations are addressed. |