|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink in the kitchen only reaching 96F, 94F in the bathroom and 95F at the bar. Verification required 5/31/2016 |
|
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 seared tuna stored above ready to eat meat and cheeses in the prep unit. CDI - tuna was moved to the bottom shelf. |
|
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 - Facility offers tuna undercooked but the menu did not have the consumer advisory. Verification required 5/31/2016 |
|
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 raw shrimp portioned in the prep top at 52F. PIC stated they portioned them around 11. Items was still within the cooling time limit and were placed in the reach in freezer to cool. Shrimp cooled from 52F to 43F in 25 mins. Observed spinach and romaine cooling with lids in the prep unit. Observed deviled eggs cooling in the prep top. CDI - explained proper cooling methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14 Wiping Cloths, Use Limitation - C - Observed a weak sanitizer bucket on the prep line. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 comp sink. Repair leak. |