|
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 Observed no employee health policy onsite. PIC knew some of the symptoms and illnesses not to come to work with. CDI: employee health policy and employee health poster emailed along with inspection. Ensure all employees are aware of the employee health policy. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC obtain water from hand sink to use to calibrate thermometer. Ensure water is obtained from three compartment and prep sinks only. Observed wet wiping cloth in hand sink upon arrival. CDI: wet wiping cloth removed from hand sink.
6-301.14 Post a hand wash sign at each handsink. Observed missing hand washing sign from bar hand washing sink. CDI: hand washing sign provided by end of inspection. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed two out of six containers in oyster cooler drawer without tags. tags were being stored with the rest of the batch in the walk-in cooler. CDI: EHS recommended making copies of tags if they are to be stored in two separate locations. Keep original tag with container that will be used last. Ensure tag is legible by placing in plastic bag.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter onsite for salmon. VERIFICATION REQUIRED to ensure parasite destruction letter had been obtained. |
|
21
|
0
|
Proper date marking and 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 one container of milk, opened yesterday without date label. CDI: milk properly dated. All other items throughout facility we properly date labeled. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for bearnaise, hollandaise, and blue cheese fondue sauce without written procedures. VERIFICATION REQUIRED to ensure facility has filled out TPHC procedures and are following them correctly. Blank TPHC procedure emailed along with inspection. |
|
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 metal pans to be wet nested. Ensure cleaned and sanitized dishes are air-dried before stacking. |