|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at barista handsink. CDI: Sign provided today during inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of open almond milk on counter. CDI: Barista voluntarily discarded product due to it being opened prior to today. REPEAT VIOLATION Significant improvement from previous inspection. Only one item was out of temperature and no equipment issues. |
|
21
|
3
|
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 mozzarella balls from the commissary date marked for more than 7days. CDI: Product properly marked during inspeciton. Observed chicken salad and tuna salad with original prep dates of 10/29 date marked in grab and go with expiration of 11/7. CDI: New labels printed with correct discard date during inspection. Observed chickpea salad date marked for 10/29 when it was prepared on 10/28. CDI: Date corrected. REPEAT VIOLATION |
|
23
|
0
|
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 Through discussion with PIC flank steak and prime rib are offered undercooked but there is no consumer advisory for these items. CDI: Consumer advisory written and posted during inspection. These foods were not being offered at the time of inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chicken breast cooling while covered in reach in cooler. CDI: Product moved to blast chiller. REPEAT VIOLATION Improvement from previous inspection based on procedures in facility. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed barista untensils stored in water. CDI: Water emptied. EHS educated staff on how to properly store utensils. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed many lids throughout facility with large cracks, cuts, and chips in them being used to cover containers. CDI: Damaged lids voluntarily discarded. |