|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no written procedures of a vomit and diarrhea cleanup plan. EHS has emailed PIC a copy of a cleanup plan. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bar hand sink with no soap available. CDI: soap was supplied. -1- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above ready-to-eat tofu and cooked pork in the prep cooler at the grill station. CDI: storage order was reorganized. REPEAT VIOLATION -3- |
|
20
|
1.50
|
Proper cooling time & 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 pork belly at 83F at 5:45PM. Employee stated pork belly was made at 12 noon today. EHS explained to employee and PIC about the cooling parameters. CDI: pork belly was voluntarily discarded -1.5- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried soft shell crab and tempura shrimp all under 135F. PIC stated items were just fried at 5PM. EHS allowed facility to put items on time. CDI: items were time stamped and a TPHC template has been emailed to PIC. PIC Shane was able to fill out and approved by EHS. -1.5- |
|
24
|
0
|
Time as a Public Health Control; procedures & 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 unsalted butter and garlic in oil with no time stamped. PIC state items were brought out at 4:30PM. EHS allowed items to be time stamped. CDI: items were time stamped for 7:30PM and were discarded by that time -0- |
|
33
|
0
|
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 a open pot of pork belly in the walk in cooler cooling, but did not meat the cooling parameters. EHS has suggested to leave in the reach in freezer to rapidly cool. CDI: pork belly voluntarily discarded -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets in prep coolers in need of replacement. REPEAT VIOLATION -0.5- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 Temperature Measuring Devices, Manual Warewashing -Pf Observed facility with no temperature measuring device for the high dish temp. VR within 10 days to ensure a temperature measuring device is acquired. -0- |