|
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 food employee wash hands and used same washed hands to touch sink knobs when turning off the water. CBI/CDI- Informed PIC of correct hand washing procedure and hands were re-washed during the inspection. 0 points. |
|
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 Quat sanitizer was coming out of the dispenser at <100 ppm. CDI- PIC and EHS adequately mixed a batch of chlorine sanitizer that is to be used until quat dispenser is serviced. Facility has proper test strips to test for adequacy of chlorine. -1.5 points.
Quat sanitizer was adjusted by PIC prior to the inspection concluding. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked duck that was stated to of been cooking since last night at 83 plus degrees during temperature check. PIC stated that it has been cooling for approximately 2 hours. CDI- Duck was removed from container, placed in sheet trays and placed in the freezer where it aggressively cooled according to the cooling rate recorded. Ensure that tcs cooked foods are cooled more rapid than observed during inspection. -1.5 points.
General Comment: PIC stated that they keep the grease that the duck is cooked in and use it for later use. Because grease contains portions of the duck it shall be handled and cooled the same as the duck product for proper cooling control over tcs foods as required. |
|
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 Raw beef sliders and lamb were cold holding at 45 degrees. CDI- VR discarded product voluntarily. 0 points. (First cold hold violation under the new 41 degrees and below rule). |
|
21
|
1.50
|
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 Observed tomatoes sauce with a discard date of 2/4/19. Also observed cooked foods that were frozen and thawed lacking the thaw date. Ensure that all prepped foods are not onsite for more than 7 days. Include thaw date on all previously prepped and frozen products to better keep up with the 7 day time hold. -1.5 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 Salad that can be offered with salmon cooked to order is missing the asterisk. Will return in 10 days to ensure menus are adjusted as needed. 0 points. |
|
31
|
0.50
|
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 Observed cooked duck cooling inside of dense pan heavily wrapped in plastic in walk in cooler. CDI- duck was removed from container and placed on sheet trays for better cooling methods. -.5 points. |