|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Facility must date mark ready to eat food as required by the rules. Food may be kept for 7 days at 41F or below or 4 days at 45F or below. Observed several items in the walk-in were not date marked such as cooked and cooled meat products. Also, items on the line such as cooked bagged meats must be marked. CDI, PIC marked items out of compliance. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
Facility has reIvised the main menu, however, brunch menus must be revised to include a consumer advisory as raw shell eggs are cooked to order. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Facility had multiple unlabeled chemical bottles. Keep bottles labled. CDI, PIC labeled all bottles. |
|
28
|
0
|
Pasteurized eggs used where required |
No |
No
|
No |
Facility must provide a consumer advisory for the brunch menu or used pasteurized eggs moving forward if eggs are not to be cooked fully. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Maintain the facility free of pests. Observed numerous flies in the kitchen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean the bar area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Repair the floor in the kitchen. |