|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available in dispenser at end of server area. CDI - PIC replaced towels |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dried residue from previous day's use observed behind slicer blade. CDI - manager directed employee to clean slicer.
Multiple metal food pans observed stored as clean with food residue or label transfer on the interior food surfaces. CDI - manager removed items for cleaning. |
|
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 Compound butter at 47f and cut tomatoes at 50f inside line area cooler. Ambient air temperature of unit 53f. Manager stated that unit had been turned off and drawers disassembled for cleaning until earlier in morning. Unit was turned on just prior to placing items in the unit. CDI - items discarded. Discussed with manager to ensure cooler is assembled and allowed to cool down after cleaning before stocking.
Unsalted butter at 80f on rack at room temperature in kitchen area. Manager stated that their SOP is to allow butter to remain out at room temperature. Discussed salted v/s unsalted butter as TCS food. CDI - manager discarded butter and to reach out to above restaurant leadership for procedures. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No asterisk denoting that salmon and steak on children's menu portion of in use paper menus are part of consumer advisory. Confirmed that salmon and steak are cooked to order. CDI - manager added asterisk to the salmon and steak on the children's menu. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of hard surface disinfectant stored in speed rail at bar with beverage bottles. CDI - manager relocated disinfectant. REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 several items prepared earlier in morning including chopped tomatoes at 54f, cut lettuce at 54f, boiled eggs at 79f placed directly into grill line service cooler without proper cooling methods in place. Items all removed to walk in to quickly chill before placing back into service cooler. Boiled eggs placed into ice water bath to quickly chill. Quickly cool prepared items before placing into service. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squirt bottles of food products in grill and bar areas with no identification present. Label all working containers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Whole labels and label residue present on exterior non-food surfaces of metal food pans stored as clean in dish area. |