|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found colander fitted into handsink basin at bar handsink, used to dump ice. CDI- sink cleared. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P
3-201.16 Wild Mushrooms - P
Facility receiving truffles from Toska. This is not an approved source at this time. CDI-Facility to cease using this source until approved status is achieved. Truffles in facility |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Found mahi, chicken, beef medallions partially cooked. CDI- filled out Non-continuous cooking procedures while on site. Product was being handled correctly. Allowed to keep. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found 2 pans of French onion soup and a pan of grits below 135F. CDI- voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found queso fresco dated 10/16, pastrami 10/14, capricola 10/14, corned beef 10/14. CDI- all voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P: Sanitizer bottles hanging on shelves above cleaned utensils. CDI- bottles relocated. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf: Facility vacuum packaging root vegetables then cooking / cooling sous vide under vacuum. Cooled product being held at 43F under vacuum. No data logger in use. CDI-all vacuum packaged cooked product voluntarily discarded. Directed facility to discontinue until approval for vacuum packaging vegetables has been attained. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non-food contact surfaces of slicer with food residue remaining after cleaning. |