|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee entering back door and not washing hands. CDI Food employee stopped and directed to wash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves after handling raw meat without a hand wash. CDI Food employee stopped and directed to wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as strawberries and mushrooms being stored above RTE foods. CDI Provided PIC with storage chart and products were moved to bottom shelf. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed gravy not being reheated to 165 degrees. CDI Product was placed back on stove and reheated to above 165 degrees. Please see temperature chart. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed garlic and oil mixture not marked for TPHC. CDI PIC had product marked. REPEAT. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu for burgers: ground beef and lamb, salmon and steak marked with asterisk and reminder but lacking disclosure. Items need to state cooked to order, served undercooked, cooked your way etc. VERIFICATION REQUIRED. REPEAT. Points not increased due to failure to address in last inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed product such as peppers and lamb being tightly covered while still cooling. CDI PIC placed items on sheet trays for rapid cool down. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets while performing food preparation. Make sure to remove all jewelry when performing food preparation.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food not wearing a hair restraint. Make sure all food employees wear appropriate hair restraints. |
|
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 slicer being stored under food preparation surface area where contamination is occurring. Please store in another location or keep covered. |