|
7
|
1.50
|
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 Observed food employee removing skin from tomatoes with his barehands. EHS asked chef what is the next step for this product and he stated it will be placed in the walk-in cooler for use at a later time. EHS educated chef on no barehand contact with ready-to-eat foods (including the tomatoes) requirement and exemption. EHS gave PIC the option to discard or immediately cook the tomatoes. PIC elected to cook the tomatoes to at least 165F. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cook line handwashing sink with a water pitcher stored in it. CDI-Pitcher removed. Handwashing sinks shall only be used to wash hands. There are two handwashing sinks less than 15 feet apart. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use manual chlorine dish machine with a chlorine concentration of 0 ppm after cycle. The sanitizer container was 1/3 full. CDI-PIC and food employee were able to clear line and prime machine to show a measured concentration of 100 ppm. EHS recommended routinely checking the concentration with facility test strips. All dishes observed washed were rewashed. REPEAT, but different code violation section. Ice machine observed clean to sight. Points reduced due to immediate correction. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tall reach-in cooler on cook line cold holding TCS foods (cooked turnups, blanched green beans, veal ragu, veggie stock, tajarin pasta, pennette pasta, paccheri pasta, maiale pasta) after 41F. Per PIC, all food items were stored in unit since yesterday (07/20). PIC stated the pastas are made in-house, heat treated, cooled and stored. Ambient temperature of reach-in cooler was 45F. PIC stated he will call service to have repaired. Verification visit no later than 07/29 to check status of repair. No temperature logs were produced for pastas. PIC showed EHS online receipt of new reach-in cooler scheduled for deliver between 07/26-07/29. |
|
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. Observed tall reach-in cooler near stove not properly cold holding TCS foods at 41F or less. Repair or replace unit. See violation #20. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling wall near kitchen prep handwashing sink. Observed damaged coving in waiter station area. Repair damaged wall and coving. |