|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed bar ice machine and tea urn shoots and nozzles that were soiled with debris. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 butter, half and half, beurre blanc, smoked goat cheese, lamb shanks, and greens that were not dated. Items in prep unit must be dated even if a master batch left in walk in unit. Repeat.
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 short ribs, worchester sauce mix, lobster butter, collards, turnips, ground chicken, cabbage, cabbage juice, dumpling mix, clarified butter, ricotta cheese, and boiled eggs from 3/1-3/6. CDI items discarded. Repeat. Verification required. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
**Facility has approval for fermentation but has not started process. PIC stated maybe in July they will begin HACCP. Reminded facility of mistake on plan and still waiting on corrected plan from state variance committe or HACCP coordinator. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door open without a screen to prevent flies from entering. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee drinks stored on prep surface and with food for the facility in walk in unit. |