|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees had not been notified of reportable symptoms and illnesses. CDI by discussion with PIC and employees. Gave copy of employee health policy to PIC to share with other employees. Verification required to ensure all employees have been properly informed of policy. |
|
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 Observed several items in prep unit and 3 door refrigeration unit holding at 45-47F. Observed prep unit reading 51F upon arrival but decreased to 41F before leaving. Observed large 3 door refrigerator holding at 50F upon arrival and decreasing to 40F before leaving. Monintor refrigerators to ensure foods are being maintained at proper temperatures. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Foods maintained at 42-45F may be kept for a maximum of 4 days. Foods holding 41F or below may be held for up to 7 days. Ensure that foods are being held for appropriate period of time based on temperatures. Observed several items in refrigerators with 7 day shelf life but holding at 42-45F. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lamb on menu that is cooked to order. Menu does not contain consumer advisory. Menu changes frequently. All raw or undercooked items must have consumer advisory. Verification required. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Replace rusted shelves under prep table in kitchen (transitional item).
Provide splash guard between 3 compartment sink and food preparation sink. (transitional item)
Provide caulking for space between wall and back splashes of hand sinks in bathrooms (transitional item). |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed quat test strips wet to point that they are unusable. Obtain new strips. Verification required. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide at least 20 ft candles of lighting above 4 compartment utensil sink at bar (transitional item). |