|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Food employee was using hand sink to rinse off produce. CDI- PIC educated food employee on violation and berries were rinsed at a prep sink. - 1 point.
6-301.14 Handwashing Signage - C Front prep hand sinks in the bar area were missing hand washing signs. Will provide facility with necessary signage. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at back prep room hand sinks. CDI- PIC added paper towels during the inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs were being stored above asparagus in the 2 door tall reach in unit. CDI- food items were rearranged as needed for compliance.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over washed produce in outside walk in cooler. CDI- informed PIC of proper storage and efforts to rearrange produce was made during the inspection.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Several food items located in refrigeration throughout were being stored uncovered. CDI- food items were covered during the inspection. -1.5 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor mold build up along interior of the ice machine chute. CDI- PIC cleaned ice machine during the course of the inspection. REPEAT -1.5 points. No escalation of points due to overall better compliance. If violation is not addressed moving forward, full points will be deducted and a possible risk control plan will be needed for better compliance of this issue. |
|
21
|
3
|
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 Sliced tomatoes, cooked pasta noodles and other tcs products were stored inside of cold hold units without date marks. Also observed several items such as chicken salad, cooked asparagus, cooked mushrooms etc. stored inside of cold hold units throughout with date stickers that exceeds 7 days(12/26-1/2). PIC appointed staff to change all inadequate date marks. All foods that needed dates were dated during the inspection. Really focus on better date marking habits. REPEAT - 3 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Cooked chicken that was going through the cooling process was cooling on speed rack outside of the walk in cooler. Ensure that all cooling is being done in refrigeration. CDI- cooked chicken was moved to the freezer to aggressively cool. REPEAT - 1 point. Address violation or risk being placed on a risk control plan moving forward. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed ham/turkey thawing inside of stand still water. Ensure that foods thawing in water, thaws in water that is free flowing. 0 points. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Shelled eggs that were just delivered by the delivery truck were left on the ground in a rainy atmosphere. Temperature on eggs were < 45. After closely assessing the product, It was determined that the eggs were safe for consumption and moved to walk in cooler for proper storage. Also observed foods being stored on the freezer floor . Refrain from storing food products outside unattended too. - 1 point. Refrain from storing foods on the freezer floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths were being stored on prep surfaces while wet. 0 points.
General Note: It took several trials before the hot water dish machine reached a minimum of 10 internal temp. Suggested that after the hot water tank is emptied allow a lag time to occur so that dishes are being washed and sanitized with at least 160 degrees internal hot water temp. |