|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
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 bare-hand contact sliced cheese at flip top unit. Ensure to use gloves or utensils. CDI EHS educated employee on glove use and PIC voluntarily discarded sliced cheese during the inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer at 3 comp sink with concentration of 150ppm. Manufacture states proper QUAT concentration is 200-400 ppm. CDI PIC adjusted QUAT sanitizer to 200 ppm during the inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of chicken salad above 45F (see temp chart). Employee stated item was prepped the day prior. CDI PIC voluntarily discarded chicken salad. Repeat violation. Points were not escalated due to one item held above 45F and EHS noted facility has improved on cold holding. |
|
21
|
1.50
|
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 roasted Brussels spouts and roasted garlic without date mark. CDI PIC dated during the inspection.
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 several food items such as fresh mozzarella, artichoke, cheese fondue, and pickled jalapenos held past 7 days. PIC stated pickled jalapenos are heat treated to extend shelf life. CDI PIC voluntarily discarded all TCS food items held past 7 days. EHS educated PIC on pickling process and date marking only for 7 days if heat treated. PIC stated that they will make smaller portions and hold for no longer than 7 days. Repeat violation. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
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 "Seared rack of lamb" on dinner menu served under-cooked without a disclosure and reminder. Verification required within 10 days. |
|
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 plastic containers in large portions of cut lettuce and spring mix cooling in flip top and reach in units. Ensure to cool food items in walk in cooler. CDI PIC unwrapped and placed containers in the walk in cooler to cool properly. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths on prep surfaces not held in sanitizer.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dry wiping cloths with debris and hanging from employee's aprons. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed one reach in cooler with broken handle. Repeat violation. Points were not escalated due to same item in need of repair and all other equipment is in good repair. |