|
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 Observed dish washer handle soiled dishes and then handle clean dishes without hand washing occurring in between. CDI- PIC educated employee on when its required to wash hands. 0 points |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Salmon, Cheddar, cheese sauce, housemade sauces, Lobster tail etc. were cold holding inside of flip top unit >45 degrees. CDI/VR- PIC voluntarily discarded all out of temperature products. REPEAT This has been mentioned on the past several inspections. VR-Will make a return visit to ensure that this piece of equipment has been properly serviced so that it is cold holding foods at 41 degrees and below . - 3 points. |
|
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 cooked peppers cooling inside of refrig. drawers near cook line, observed raw steaks cooling stacked on top of each other while being fully wrapped. Beef broth were cooling in 2 dense containers in large amounts. CDI- Broth and raw steaks were placed in more shallow amounts in multiple containers and other cooling items were placed in the walk in cooler to aggressively cool. Ensure that foods are only cooling in equipment that's designed for cooling. -.5 points. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food cook prepping food with gold braclet on wrist. 0 points |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dish washer with a wiping cloth around his waist. Also observed wet wiping cloths on some work surfaces throughout. Ensure that employees are not utlizing the same cloth to do multiple task while dealing with clean dishes and or food preperation. Moist cloths can be a vehicle for possible contamination. -.5 points. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed in use utensil tongs being stored on lower handle of bread drawer. Utensil tong was touched by pants leg of employee. Ensure that in use utensils are stored in areas that are safe and not prone to possible contamination. 0 points. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean dishes being stored inside soiled contianers on the clean dish storage rack adjacent to the beer cooler. -.5 points.
General Notes: Ensure that utensil that are being used(tongs) to cook throughout the day are being washed, rinsed and sanitized a minimum of every 4 hours. Observed hot box to Prime Rib being opened while cooking was still in process. Ensure that cooking of the Prime Rib is not interuppted and Prime Rib reaches its minimum 130 degree Final Cook Temp. |