|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the hand sink nearest the ice machine without soap. CDI- soap dispenser was refilled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the chlorine sanitizing dish machine in the concierge lounge operating at 0ppm chlorine concentration. The chemical concentrate bucket was empty. CDI- concentrate bucket replaced and machine was primed until it was dispensing chemical at ~50ppm. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed the facility using approved par-cooking procedures. The facility has not been filling out all information on the par-cooking logs per food batch (missing final cook temperatures, missing cooling parameter checks). CDI- instructed PIC that ALL sections of the par-cooking documents need to be filled out per batch of par-cooked foods. Minor improvements made since last inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 an opened container of feta cheese and an opened package of mozzarella cheese without datemarks on them. CDI- datemarks added. Improvements made since last inspection. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the facility offering items on the A la Carte menu and restaurant week menus with incomplete consumer advisories. Miscommunication between PIC and regulatory authority as to requirements of consumer advisory. Provide an asterisk next to each menu item that can be served undercooked. VR within 10 days. |
|
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 a large cambro of tomato soup (2-5 gallons) cooling in the walk in cooler at 66F while covered. CDI- soup was transferred to an ice bath and was actively stirred for more rapid cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen on the walls and ceilings near the ice machine and 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a non-functional line cooler not in use. A work order has been submitted for repairs on the unit. |