|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at dish machine. CDI: fixed during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed beef carpaccio being stored on shelf above ready-to-eat blueberries in reach-in cooler. CDI: PIC switched storage order to have carpaccio on bottom. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed romaine lettuce cooling at a rate of zero and mixed greens raising in temperature in salad station cooler drawers. CDI: lettuce was relocated and left uncovered in walk-in cooler to quickly cool. EHS explained that these units are not designed to bring items down in temperature. All other items in cooler drawers of this unit were holding at proper temperatures. |
|
21
|
0
|
Proper date marking and 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 bearnaise butter and chili butter in walk-in cooler without make dates. Butter had been cut from frozen batch today and today's date was placed on butter. CDI: PIC educated on frozen items needing make dates, freeze dates (if different from make date), and thaw dates.
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 Observed bearnaise butter and chili butter with dates of 6/4 in prep cooler. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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 REPEAT Observed no time stamp on steak butters. Steak butters had been taken out of temperature control an hour prior to inspection. CDI: proper time labeled on steak butter. VERIFICATION REQUIRED facility could not locate TPHC written procedure. Intention of steak butter is to hold them at room temperature, this required written TPHC procedure. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed new menus with an asterisk by halibut menu items. PIC and employees stated halibut is never served under cooked. Cooks were stating that salmon is available to be served under coked upon request. Menu does not have an asterisk by salmon. PIC stated the procedure is to cook all seafood to an internal temperature of 145F. VERIFICATION REQUIRED to see that facility is clear on cooking procedures to know whether asterisks are required on menu. Menus to be fixed accordingly. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop with handle submerged in ice at bar ice well. |