|
4
|
1
|
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 2 employee drinks stored on the drying rack and 2 employee drinks stored with plates on the line. CDI - explained proper drink storage; drinks were moved to an appropriate location. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed the facility offering lox (raw salmon) but did not have a parasite destruction letter. CDi - PIC contacted the supplier and obtained the letter. |
|
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 turkey bacon stored above cooked sausage, raw salmon above cooked sausage and tomatoes, and raw shrimp stored above pasteurized eggs and cooked peppers. CDI - explained proper storage order and items were rearranged correctly.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed washed tomatoes stored under unwashed produce in the walk in cooler. CDI - tomatoes were moved to a correct location. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 the facility holding hollandaise sauce on TPHC but they did not have a procedures sheet for it. CDi - procedure sheet was emailed to PIC to fill out. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
General comment 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed the facility offering lox (raw salmon) but did not have it marked with a consumer advisory on the menu. CDI - PIC marked menus during the inspection and will have a reprint of menus in January. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a bottle of water and a bottle of oil without a label. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed multiple sanitizer buckets below 50 ppm QUAT. Observed QUAT container empty. Kitchen manager stated they are waiting for the delivery. CDI - Explained to use bleach in the mean time. Sanitizer was made correctly.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed 2 soiled wiping cloths on the prep unit by the grill. CDi - cloths were replaced with clean ones. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed container stacked wet. |