|
7
|
0
|
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 - 0pts -Observed employee use bare hands to touch garnishes for chef case. Gloves must be used. CDI - Kale leaf discarded and gloves donned. |
|
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- Repeat- Observed several speed racks in front of a handsink. CDI- PIC moved all the speed racks. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed brie cheese reading 47-53F. CDI - Discarded. Observed chicken being left out for extended period of time reading 56-60F. CDI - PIC discarded voluntarily.
Please refer to violation 21
Observed cured meats dated for 30 days labeled as keep refrigerated. Per the 2009 food code only shelf stable, dry fermented/shelf stable salt cured products NOT labeled "keep refrigerated" are exempt. Please provide a letter from Boars Head and HT that state the product may be labeled for more than 7 days |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 three packs of deli meat with no date. CDI - Discarded. // Observed sandwich area product not dated since 3/27. Ensure date logs are filled out completely. // Per conversation with PIC deli meats for sandwich unit is sliced daily but discovered some meat sliced on 3/27. If deli meats will be maintained for more than 24 hours then it should be added to the sandwich log.
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 three deli meats reading 3/15, 3/23, and 3/20. CDI - Discarded.// Observed brie cheese dated for 7 days reading 42-45F. Product within date parameters. Observed chicken wings and rot. chicken being dated for the date of pull or toss. Date for original date. (Violation continued under number 20) |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
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 - Observed sushi pot not labeled according to HACCP plan. Observed log forms not completed when the actual checks and pH was taken. (ie. 7:30 am was when items were checked but not written down until 9am when inspector arrived.). Observed brown rice labeled for 3/30 but cooked on 3/29. Original date shall be maintained on item. CDI - All items were corrected. |
|
31
|
0.50
|
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 - Repeat - Observed wings tossed this morning reading 53F in display case. Observed deli meats sliced this morning placed in a tightly covered container. CDI - Placed in walk in and uncovered. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed in deli case. |