|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee eating behind cookline and tea pot seeping for employees on rack where food for facility is stored. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee handle eggplants with bare hands. CDI portions handled discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed blanched fries cooling below unwashed produce. CDI items relocated. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee use gloves to go in walk in and continue food prep. Gloves must be changed and hands washed for every task change. CDI hands washed and gloves changed. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed beans reheated only to 156F. CDI placed back on stove for reheating. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed saurkraut, beer cheee, gravy, pork belly, and beans holding below 135F. CDI items moved for reheating. |
|
21
|
1.50
|
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 duck confit, polenta, half and half, blanched fries, and corn beef that was not dated CDI items dated or discarded. Facility has pancetta and bresoala they want to keep for more than 7 days. Facility needs to provide water activity and pH levels to ensure food is nonTCS. Or check labels to ensure it does not state "keep refrigerated".
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 eggplant with wrong date. CDI date changed. Observed anchovies, mustarda, bologne, ham, corn beef, duck confit, and brisket pieces that was held over 7 days. CDI items discarded. |
|
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 items with undercooked eggs on brunch menu not asterisked and duck confit meal that was asterisked as undercooked when fully cooked. Verification required. Disclaimer (Items are raw or undercooked) needs to be added to brunch and lunch menu. |
|
31
|
0.50
|
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
Observed facility with pan of eggplants that was holding in prep top at 65F. Facility did not check product to ensure it was cooled properly before storing. CDI item placed on flat pan and cooled down to 42F. Facility has improved on cooling methods from previous inspection. Left at half points. |
|
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 spoons at bar and crepe spreader stored in cold water. |