|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and use bare hands to turn off faucet. CDI: Employee rewashed hands. |
|
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 employee bare hand grouper as it was plated. CDI: Grouper reheated to 165F. Observed employee bare hand radishes for salad. CDI: Radishes voluntarily discarded. Observed employee bare hand bread for carpaccio dish. CDI: Bread voluntarily discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bartender using handsink as dump sink. CDI: Bucket placed at bar for dumping. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter on site for salmon. Salmon is served under cooked. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins stored behind ready to eat foods in prep top units. CDI: Items reorganized to prevent cross contamination. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grouper not asterisked on menu and cooked to below 145F. CDI: Grouper cooked to 145F and above. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad station holding items above 41F. Items were at 45F and below. Observed pasta/fry station cooler holding items above 41F. CDI: Product above 45F voluntarily discarded. Other items kept since they were less than 4 days old. Observed housemade orange marmalade stored at room temperature. CDI: Product cooled. Product was just made today. Observed blue cheese stuffed olives above 41F. CDI: Product voluntarily discarded. VERIFICATION REQUIRED REPEAT VIOLATION |
|
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 drink with egg white on dessert menu with no asterisk. Facility is using shell eggs. Observed no disclosure on food menu. VERIFICATION REQUIRED |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on interior of reach in freezer. Observed build up on gaskets throughout facility. |