|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher stored in basin of handsink in cook line. CDI - PIC removed. REPEAT -1- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS IMPROVED OVER LAST INSPECTION. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Brunswick stew hot holding in small steam table in cook line. CDI - PIC refilled water in bottom of pan used as double boiler and actively stirred to evenly distribute heat. Product reheated above above 165F. EHS advised that TPHC could also be used in this case. PIC declared this item will be held on time. -1.5- |
|
23
|
0
|
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 no consumer advisory for Texas Has, served with a raw, unpasteurized shelled egg on top. This item may be cooked to order. CDI - PIC contacted home office and replacement inserts containing correction for consumer advisory onsite before completion of inspection. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on working containers of spices at cook line. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Linens shall only contact exposed food during service and then be changed after each use. Observed raw salmon in direct contact with wiping cloths in walk in cooler that were in the marinating process. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on wrist of food employee at beginning of inspection. -0- |
|
45
|
1
|
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 handle missing a screw on lower right low boy drawer in salad station, missing front right wheel on hot box in cook line and ramp damaged and disconnected from protein walk in cooler. -1- |