|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - 0 pts - Observed employee go from soiled to clean dishes without washing hands. CDI- Employee rewashed hands and dishes touched were rewashed,. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Repeat - Observed eggs stored above ready to eat foods in two areas of upright reach in and in make top reach in. CDI - Eggs moved to different location. Assess and re-train staff on proper storage order. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts - PIC states that poached eggs are being cooked to 140F and cooled then reheated. CDI- PIC voluntarily discarded product. Discussed options with PIC. PIC will submit procedures for poached eggs and lobster cooking. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Large container of melons read 48F. Milk, half and half, and other dairy products in bar reach in cooler read 47-49F. CDI- Product voluntarily discarded. |
|
21
|
1.50
|
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 several product in low boys not dated and being dated during inspection. TCS ready to eat foods on make tops (brie, ham, pesto, etc.) were not properly dated. Container of potatoes and green beans were not labeled. CDI- Product properly dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Pickled green beans (2/15) and pate (2/12) were out of date compliance. CDI- Product voluntarily discarded. |
|
22
|
0
|
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 begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - 0 pts - Observed salad station with no time stamp. Ensure that time stamps are placed on product once removed from refrigeration. Although products were 41F if time is used temperature is not a factor. CDI- Product labeled. |
|
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. - 0 pts - Repair small bar reach in. / Observed several gaskets torn. Replace
4-502.11(A) Maintain utensils in good repair. - 0 pts - Remove any cracked, broken, or not easily cleanable utensils from establishment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - 0 pts - Recaulking needed on soiled side of dish drain. |