|
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 server come into kitchen for cheese to put in grater for tableside use. Server didn't use tongs but rather used his bare hands to pick up a block of cheese. He placed it in the grater and headed for the dining room. CDI - PIC stopped him and corrected him. She also removed the grater to be washed, discarded the cheese, and showed server that the tongs were nearby for use. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3 compartment sink holding quat sanitizer measuring under 50 ppm quat. Sink had been in use earlier and two rubber spatulas were immersed in it, but PIC noticed and removed spatulas for rewashing, then remade sanitizer, which measured 200 ppm quat before use resumed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut seasoned tomatoes measuring 42F, one pan of shredded cheese above 41F, and carbonara sauce measuring 42F. CDI - reviewed with PIC the rule change regarding 41F or below for TCS foods beginning January 1 2019. No points taken for this first inspection after that date but points may subsequently be taken for inspections after this one. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a manager plating food while wearing a wristwatch. |