|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees when responding to vomiting or diarrheal events. -Pf Observed no written vomit/diarrhea clean up plan during the inspection. CDI - Educated PIC on the requirements for the newly adopted 2017 food code as of Oct 1, 2021. -0 points |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P Observed several boxes of unwashed produce over washed onions/peppers. CDI - EHS educated the PIC on the 2017 food code requirements. PIC moved washed produce to different shelf so no unwashed produce was over washed produce. -0 points
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari over top of RTE smoked salmon. CDI - PIC oved raw calamari to lower shelf with other was seafood items. -0 points |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the breakfast prep unit that were holding above 41F (see temperature chart). CDI PIC was able properly cool cantaloupe and honeydew which were being prepped when inspection started. Gilled chicken and smoked salmon were voluntarily discarded. REPEAT -1.5 points |
|
23
|
3
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans of food in the breakfast prep unit that had no date mark. Mushrooms, polenta, melons and herb aoli were back dated from batches in the WIC. Smoked salmon, cooked shallots and grilled chicken was voluntarily discarded by PIC. REPEAT-3 points |
|
33
|
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 cantaloupe and honeydew stored in the prep top unit holding between 44F-60F. Melons were being cut as the inspection started and were placed into the prep top for use. CDI - PIC moved melons to WIC to cool quickly. -0.5 points |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several metal bins stored as clean and wet nested. CDI - PIC placed dishes in dish pit to be rewashed, rinsed ad sanitized. -0 points |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. -C Observed floor behind grill near dish pit with minor grease build-up. Increase frequency of cleaning on-food contact surfaces. -0 points |