|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P Observed wild foraged chantrelles in walk in freezer and prep top. PIC could only find the forager's education verification. CDI: Mushrooms voluntarily discarded. Later, the tag was found. PIC reminded to keep the tag with the forager education to ensure that future batches are not discarded.
NOTE: Tags must be retained for 90 days past last sale. No other tags present in facility, although PIC stated that he has continuously sold them for several months now. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed macaroni and goat cheese appetizers with no date. PIC stated they were made yesterday. CDI: Items properly dated.
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 Observed housemade caesar dressing from 10/30 and lobster tails from 10/31 in coolers. CDI: Items voluntarily discarded. Observed chantrelles in prep top with no date. PIC stated they pull them from the freezer little by little and was not sure what date they were pulled. CDI: Item voluntarily discarded. REPEAT VIOLATION |
|
22
|
1
|
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 Observed butter in warmer marked with date and time. PIC stated that item his held for 4 hours and then discarded. The butter was labeled from 11/8/18 with 11am. CDI: Item voluntarily discarded. PIC reminded that once an item is placed on TPHC, it must be discarded at the end of the time window. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 mushrooms, rice, and lentils cooling on speed racks in kitchen at room temperature. Items were below 135F. CDI: Items moved to walk in for rapid cooling. REPEAT VIOLATION |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed squid thawing under running water. Squid was above 45F. CDI: Squid immediately prepared and rapidly cooled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor of walk in cooler and freezer. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying pans. CDI: Pans rewashed. REPEAT VIOLATION Previous violation corrected. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers
shall be clean. REPEAT Caution should be used to minimize food exposure. Observed cleaning needed on walls and floors by dish
machine. Observed cleaning needed in door threshold from kitchen to dish area. Observed heavy dust build-up and discoloration
on ceiling tiles in kitchen.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed absorbent ceiling tiles near handwash sink. Tiles are water stained. |