|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Observed multiple glove changes with no hand washing in between, observed food employee glove handle raw fish change gloves then return to handling ready to eat foods without washing hands. CDI- instruction provided2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch.Observed multiple ice bins with black mold residue inside. Observed tea nozzles with escessive debris accumulation inside. CDI- removed to clean4-501.114 Maintain sanitizer at correct concentrations. Observed bar glass machine not sanitizing; 0 ppm chlorine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed previously fully cooked prime rib hot holding at 120 F. CDI- placed on TPHC |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut leafy greens, sliced tomat and cole slaw and multiple non-TCS foods above 55 F in far right prep unit, next to grill. CDI- placed on TPHC; follow up discarded VR |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed whipped butter held on TPHC; labeled for 24 hrs CDI- labels corrected |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the HACCP plans submitted and maintain records. Observed HAACP procedures for acidified rice not followed. Facility not using distilled water, pH observed at 9.9 |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11(B) Maintain thermometers properly calibrated. Observed PIC carrying non-working thremometer. CDI- properly calibrated thermometer provided |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using food guards, packaging, or other effective means. Observed multiple tea and water pitchers uncovered accessible to the public. Observed bowl of washed lemons and limes for cutting at bar area from outside, uncovered, unprotected. CDI- re-washed, remooved from area |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11(A) Maintain equipment in good repair. Observed all foods in far right prep uit next to grill to be cold holding above 55 F. |