|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee can of redbull stored on shelf above prep area. CDI: Drink relocated. REPEAT VIOLATION |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 cutting buns in half for burgers with bare hands. CDI: Buns voluntarily discarded. Employee washed hands and donned gloves. REPEAT VIOLATION |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some containers with sticker residue stacked on top of each other, stored as clean. CDI: Items returned for washing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front line prep cooler holding food above 45F. No items were in the cooler over night, per employee. CDI: All items for lunch placed on TPHC, or rapidly cooled on ice. All items for dinner returned to properly working cooler for rapid cooling. See #45 REPEAT VIOLATION |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed roasted asparagus and tuna dish and painted hill ribeye dish with no asterisk but served raw or undercooked. CDI: Menus corrected during inspection. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed salmon and turkey thawing in sink under running water. Products were above 45F. CDI: Items placed in walk in cooler to rapidly cool. Education given to employee about how food must not go above 45F. |
|
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 front line prep cooler holding foods above 45F. No items were in the cooler over night, per employee. CDI: All items for lunch placed on TPHC, or rapidly cooled on ice. All items for dinner returned to properly working cooler for rapid cooling. See #20. Observed gasket on 2 door reach in and on walk in damaged. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed side wall of bar to be exposed stone that it is not smooth and easily cleanable.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on wall near ice machine. Observed fan with dust build up in dish washing area. |