|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion employees were able to name 2 illnesses and 2 symptoms of food borne illness. Facility has an employee health policy in place. EHS recommends going over policy more frequently with staff. CDI: Employees educated on employee health policy and where the poster is located. |
|
14
|
3
|
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 food build up on arm and behind blade. Per employees, slicer had not been used today. CDI: Slicer cleaned during inspection. REPEAT VIOLATION
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on inside chute. |
|
20
|
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 items in prep top cooler on line near grill area above 41F. Items were in the prep top portion of the cooler during lunch. CDI: All products except for BBQ peas were rapidly cooled in the walk in as they were below 45F. BBQ peas were voluntarily discarded. Observed lobster in prep top at poke station above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION Cooler was turned down |
|
21
|
0
|
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 Observed swiss chard and yuzu curd date marked from 6/11. CDI: Products voluntarily discarded. Overall facility has a great date marking system in place. REPEAT VIOLATION Previous violation corrected. |
|
31
|
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 several products that were cooked/prepped that were cooling while tightly covered in walk in cooler and reach in coolers including pickled jalapenos, pimento cheese, crab salad, pickled radishes, and ceviche. CDI: Products all uncovered, placed in shallow pans and cooled in walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on side of bucket of sanitizer. Ensure cloths are submerged in sanitizer between uses. CDI: Cloth placed in sanitizer. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed strawberries at bar and tomatoes at flatbread station in original container ready for use. CDI: Products were washed and put into clean containers for use. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested bowls stored as clean in prep area. CDI: Dishes were rewashed, rinsed, and sanitized. |