|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P: Observed employee pause during food prep, grab bottle of sanitizer, spray cutting board, then wipe with soiled cloth; then go back to working with food. CDI- stopped employee and discussed proper times to hand wash. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink in kitchen being used as a dump sink. Ice dumped in hand sink. CDI- sink cleared and reminder hand sinks are for handwashing only. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Observed salmon with CA on menu but no parasite-free guarantee from current supplier. CDI-supplier contacted and sent letter from Low Country Seafood. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice bin at drink station in kitchen. Scoop in ice machine at dish pit with spotty build-up. |
|
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 many items in the tops of prep coolers at line above 45 F. Third inspection in a row with this violation. CDI- items discarded voluntarily or moved to walk-in cooler for cooling. Found caesar dressing dated 3/27 at 47 F in walk-incooler. CDI- discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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: Found pasta dated 3/21. CDI- voluntarily discarded. |
|
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: Facility could not produce written procedures for blanched fries and garlic / oil mix. Procedures written while on site. |
|
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 sirloin steak and cheeseburger with no Consumer Advisory on menu. Menus corrected and printed while on site. |