|
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 uncovered employee beverage stored in cooler. CDI discarded by PIC. |
|
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 food employee using bare hands while slicing pickles and contacting pickles with bare hands. CDI by washing hands and donning gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
& 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over open container of chopped lettuce in prep cooler in front of grill. CDI by rearranging storage order. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine testing at 0ppm for chlorine. Chlorine container was almost empty. CDI changed container out with full one. Tested at 50ppm.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Keep food contact surfaces cleaned and sanitized; Observed mold build up inside ice machine in need of cleaning. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 Establishment is preparing prime rib and offering it undercooked (<130F for 112 minutes). Establishment must place prime rib on TPHC procedure if undercooking and discard remaining product after 4 hours or fully cook prime rib. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. Implement control plan for eliminating fruit flies (traps, exterminator, etc...) |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor in storage closet upstairs. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf No chlorine test strips available during inspection. Follow up required witihin 10 days. |