|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one 9th pan of raw sausage stored on top pan of speed rack. CDI: Sausage relocated. All other previous storage issues have improved throughout facility. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with meat debris on it. PIC stated that slicer was not used today. CDI: Employee cleaned and sanitized slicer during inspection. REPEAT VIOLATION |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shucked oysters, goat cheese balls, fries, and malt mayonaisse holding above 41F but below 45F. CDI: Products rapidly chilled to 41F or below during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed several items throughout kitchen with dates that the food was portioned or brought to a cooler rather than the date that it was cooked or original prepared (risotto, squash, beets, pickled onions, bacon jam). CDI: Original prep/cook dates placed on items. Observed pork thawing in reach in cooler with date of 3/14. PIC stated that the product was pulled to thaw this morning. CDI: Today's date was placed on product. Date marking process discussed with chef with regards to ready to eat products that are cooked, frozen, and then thawed. |
|
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. Observed container of white granular at grill station. Employee stated the product was salt. CDI: Container labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed cooler drawer gasket at saute station damaged and reach in cooler gasket at fry station damaged. REPEAT VIOLATION Improvement from previous inspection. |