|
7
|
0
|
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 employee not wearing gloves while cutting brie. CDI-The employee was instructed to wash hands and don gloves. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed butternut bisque not cooled to 41F or below within the 6 hour time frame. CDI-The bisque was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the saute 4 drawer cooler holding product above 41F. CDI-The unit was turned down during the inspection. Food product was moved. |
|
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 incorrect consumer advisory on the menu. The asterisks on the menu are advising to a number of different options noted down below. The menu needs to be a little more clear on what is offered undercooked. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE MENUS ARE CORRECTED. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 meatballs, beschemel, bisque cooling with tightly covered lids. The bisque and beschemel were in too large of containers. CDI-The bisque was discarded, and the lids were removed. The beschemel was divided up. REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have enough space to adequately cool the amount of food seen cooling today onsite. The permit is listed as a catergory III which means only 3 food items or less can be cooked, and cooled onsite. Additional equipment or menu reduction is needed to continue operating properly. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS. |