|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee crack raw shell eggs, change gloves, and then handle clean plate to go to customer with ready to eat food with no handwash before donning new gloves. CDI: Employee educated on when to wash hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat deli meats in walk in cooler. Observed raw calamari, and raw fish stored over ready to eat chicken wings in reach in cooler. CDI: Items reorganized so raw items are stored appropriately. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links and blueberry maple sausage patties holding below 135 on hot line. CDI: Items rapidly reheated to over 165. REPEAT VIOLATION |
|
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 house made garlic oil at room temperature on counter from 5/10. Garlic oil is a TCS food. CDI: Garlic oil voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no labels on breakfast potatoes or hollandaise sauce. Observed no column for meats, cheeses, or salmon on buffet chart. CDI: Column added on chart. Items on hot line labeled with tape. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked sheet pans stored as clean. |