|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee use glove hands to touch raw foods and then proceed to use those same gloved hands to touch a ready to eat steak before placing it on a plate for service. Observed same employee place raw foods on the grill and use same gloved hands to touch other in use utensils and ready to eat foods without switching gloves or washing hands in between. CDI- food employee was educated, hands were washed and touched ready to eat steak was placed back on the grill to cook off any possible cross contamination. - 2 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to place raw foods on the grill and then fail to change those gloves prior to prepping ready to eat foods. CDI- gloves were changed after hands were washed.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above ready to eat foods in the walk in cooler. CDI- educated PIC and unwashed produce was rearranged during the inspection. -1.5 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Hot water dish machine only reached a minimum of 142-154 degrees while hot water sanitizing during trial runs. PIC is aware that they are not to use this machine until it is serviced. PIC has already called a repair tec to come onsite ASAP for the damaged dish machine. Will return by the end of the business day to check compliance on damaged dish machine. VR Hot water sanitizing shall be at least 160 degrees F interior temp.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Interior of the main ice machine contains mold buildup along the interior. CDI- Interior of the ice machine was sanitized by the end of the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw steaks, Roast beef, Salmon, Lettuce, crab cakes,Guacomole and several other foods were cold holding >41 degrees in refrigeration drawers along the make line. Ambient air of some drawers in the cold hold unit were not properly functioning while other drawers in the same unit were properly holding. Refrigerator tec is onsite assessing and servicing cold hold units. CDI/VR- Foods were moved to the freezer/walk in cooler to cool down while other foods were placed on a 3 hour time discard. Will return to check on compliance of damaged unit. 0 points due to this being the first cold hold violation since the new cold hold rule took effect 1/1/19. |
|
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 Consumer advisory is inadequate on the lunch menu. Consumer advisory is missing the disclaimer(items may be served cooked to order) and the consumer advisory in full. Consumer advisory shall state "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness". Adjust menu for compliance. VR-0 points. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged dumpster lids. Ensure that these lids are replaced so that dumpsters can be properly covered with a lid that is in good repair. 0 points. |