|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying ProvisionRules require all hand sinks to be stocked hand drying supplies. Observed one hand sink with no towels.CDI- restocked6-301.11 Handwashing Cleanser, AvailabilityRules require all hand sinks be stocked with hand cleanser at all times.Observed one hand sink with no hand cleanser.CDI- restocked |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display.Observed rawr lobster stored over raw beef and raw mussels stored with ready to eat foods and raw beef. CDI- cart reorganized by final cook temperature. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot HoldingRules require TCS foods to be properly heated to 165 F if not for immediate service.Observed beef stew reheated to 120 F.CDI- reheated to 169 F |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed pasta, mashed potatos stored with foods intended to be used off temperature at 70-90 F. Observed beef ste hot holding at 120 F.Mashed potatos and pasta discarded, beef stew reheated to 169 F |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded.Observed no written procedures for using TPHC for pizza in bistro area. VR |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 ThawingRules require TCS foods be safely thawed. Observed raw fish thawed in cryo vac and stored in walk in cooler where temped above 50 F 24 hours later despite instructionson cyro vac requiring removal from package prior to thawing.CDI-PIC voluntarily discarded product. |