|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee working with soiled dishes then wash their hands without using soap and scrubbing their hands for less than 15 seconds.
2-301.15 Where to Wash - PF Observed same employee during the same handwashing event turn off water faucet without using a clean barrier. CDI-EHS discussed proper handwashing with PIC and PIC instructed employee to rewash their hands and educated employee on proper handwashing. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF EHS observed a final cook temperature of 160F with a piece of chicken cooked from raw. EHS and PIC both measured a final cook temperature less than 165F. CDI-PIC had employee continue to cook the chicken breast to 165F or above (observed at 165F before service). PIC instructed cook to clean and sanitize all surfaces and food contact equipment that came into contact with the raw chicken. EHS discussed proper final cook temperature with PIC. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
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 no disclosure symbol "*" on all menus (brunch, lunch and dinner) for beef steaks mentioned on menus. PIC stated customer have the option to order beef steaks undercooked. Redo all menus to meet the food code. Verification visit no later than 06/25/2021 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 five metal containers of pic de gallo (two on prep top and three in prep unit drawer) in deep portions being cooled in prep units. All five items were dated and time stamped for today (06/16/2021). CDI-PIC voluntarily moved all containers to walk-in freezer to rapidly cool. PIC stated staff normally uses walk-in freezer and blast chiller to cool items before they are placed into cold holding units. PIC stated they will start placing ingredients into cooler prior to prep date to allow food to cool quicker. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 knife stored between prep table and prep unit on cook line. CDI-PIC moved knife to warewashing area to be cleaned REPEAT violation. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris on bulk containers of dry ingredients. Increase cleaning frequency to avoid build up. |