|
7
|
1.50
|
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 PIC touch cooked beef with bare hands. CDI: EHS advised PIC not to touch ready-to-eat food with bare hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a hand wash sign at each handsink. Observed no hand washing sign present at bar hand sink. CDI: hand sign left with PIC. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oysters in container in front prep cooler without tag. Tag was being kept with same batch of oysters in walk-in cooler. EHS explained that oyster tag needs to stay with oysters in every location. EHS suggested making a copy of oyster tag and placing into plastic bag to keep with oysters in the separate container. Observed facility not marking mussel tags with last date of sale. VERIFICATION REQUIRED to see that facility is marking mussel tags with last date of sale and keeping them in chronological order. p |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw squid and mussels being stored behind ready to eat brussel sprouts and cheese in prep cooler drawer. CDI: storage order to be rearranged to have raw items in front of cooler to prevent contamination. Storage order poster left with PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items holding above 45F in pizza prep cooler. Pizza prep top is right next to pizza oven. CDI: EHS went back to check food items 30 minutes later where food items had dropped below 45F. EHS suggested placing food into deeper pans to prevent the mixing of ambient air. EHS saw that prep top had standing water. EHS suggested PIC have someone look at cooler. Observed beans holding at 46F in blast chiller. PIC stated employees are in and out of cooler constantly throughout lunch. EHS recommended storing beans in a different location. CDI: beans left in cool with door closed to quickly cool. New 41F poster left with facility to remind them of new 41F requirement effective January 1, 2018. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 lettuce, arugula, and kale with date labels of 6/11 in salad prep cooler drawers. PIC was sure that lettuce was from yesterday. CDI: date labels corrected. All other items throughout establishment were properly date labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed pizza prep top cooler with standing water. EHS advised PIC to call maintenance to see why cooler is not draining.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed food processor blade that had been repaired with tape. Properly repair or replace equipment. |