|
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. Dump sink at the end of the bar has been converted to a handwashing sink as noted in previous inspection. One handwashing sink has been removed. Observed sink set up for handwashing, but dumping of ice and beverages in the same sink. CBI- PIC Chef Jamie and Chef Whitney were advised of issue and requirement. Sink may only be used for handwashing. No equipment and or sinks may be removed or changed without prior notification to MCHD. repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. One container of hummus at the expedite station not under temperature control. CDI- Chef Whitney voluntarily immediately discarded. All other food items not in the cooling state observed to be at 41F or below. (0pts) |
|
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. PIC advised of salad station at main line now being controlled with use of time for safety. Labeling of 4 hour hold on all items observed. No written procedures could be provided, PIC advised of not having any at the time of inspection. CDI- Time as a method of control template emailed to PIC to complete, assisted by explanation as to required information for form. (0pts) |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Lag in documentation in calibration, equipment, and temperature logs. PIC was able to provide 2/2019 until current date, and some from 2018. Records must be maintained consistently. Verification by March 30, 2019 for consistent records for specialized processes. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Sous not wearing active hair restraint during active food preparation. Provide hair restraint. (0pts) |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Handwashing sink and 3 base sink removed from bar area as noted on previous inspection. Dish machine re-located as noted in previous inspection. Large puddling of water noted from use of sink and dish machine as noted in previous inspection. PIC was advised that all removal and/ or relocating/ changing of equipment must be pre-approved by MCHD. Staff advised that plumber was coming back out to work on dish machine. Repeat. |