|
15
|
0
|
Food separated & 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 employee at dish area wearing gloves to wash dishes and then put away clean dishes with same gloves. CDI- employee removed gloves and washed hands. |
|
22
|
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 beef fat on counter at 71F. CDI- product had been left out for greater than 4 hours. Product voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & 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 crab salad and shrimp salad at salad prep station without dates. CDI- Both items were made yesterday and were labeled with yesterday’s date. Observed employee portioning cold sliced prime rib cooked yesterday into day dot bags labeled for today’s date. CDI- prime rib rebadged with yesterday’s dates.
. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisor missing disclosure statement on kid;s men for salmon and on specials menu. Verification required. Observed consumer advisory correct on main lunch and dinner menus. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of degreaser unlabeled. CDI- bottle labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in bucket on line at salad station and directly from dispenser over 500ppm quat. CDI- by diluting sanitizer with water. Ecolab called to repair dispenser. |
|
33
|
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 Use walk in cooler and walk in freezers for cooling foods. Observed cut cabbage, crab cakes, broccoli and rice in drawers next to grill area at 43F. All foods were items that were prepared this morning and placed directly into prep units. CDI- items removed from prep units and placed into walk in cooler to rapidly cool. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food wearing watches and bracelets. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed bamboo bowls being used to serve salad.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observe house hold use only vacuum packaging machine present. Facility received delivery of a commercial vaccuum packaging machine during inspection. Discussed use with PIC. Facility is using to ROP raw meats that are removed from package with in 48 hours. No HACCP plan needed at this time. |