|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have certificate on site to verify. Facility has 210 days from permit issued date before points are deducted for violation. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored over clean utensils. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at wait station hand sink during inspection. CDI-towels provided. |
|
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 shell eggs stored over butter and sour cream. CDI-eggs moved to bottom shelf.3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw ground beef and whole intact muscle beef. CDI-chicken moved to bottom shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa stored at room temperature. Salsa had been out of refrigeration for 2 hours. CDI-salsa put back into refrigeration. EHS gave PIC option of using TPHC (Time as a public health control) for keeping salsa out of refrigeration. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk leading consumers to advisory missing on two menu items-Ribeye and Huevos Rancheros on Lunch menu. CDI-PIC drew in asterisk. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoops in two locations stored on top of equipment, also observed clean beer mugs stored with mouth contact surface in direct contact with shelving that is not cleaned and sanitized in walk in freezer. Store all items on cleaned and sanitized surfaces. |