|
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: Staff unsure of reportable symptoms and infections. CDI- gave management staff Employee Health Policy as a training document. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF: Observed no approved hand drying means at bar handsink. CDI- disposable paper towels supplied to sink. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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: Retained mussell tags do not have date of last use or discard date. Verification needed of correction. REPEAT Violation. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed soiled microwave cavity with dried splatter on walls and spillage on bottom of cavity. CDI- cleaning completed during inspection. |
|
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: Found kale, asparagus, milk, all holding above 41 F. Future inspections where TCS foods are found holding above 41F will result in potential deductions on inspections. |
|
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: Found fingerling potatoes not date marked in refrigerator. Spring mix and spinach not date marked. House made aioli dated with 3/18 expiration. CDI- items voluntarily discarded. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: On dinner menu observed sirloin and AC burger with no disclosure portion of Consumer Advisory. Chef stated salmon is cooked to internal temperature of 142F. This requires Consumer Advisory. Bar tender stated raw eggs are added to drinks upon consumer request. This must be covered under a Consumer Advisory if raw eggs are used. CDI- correct dinner and breakfast menus were found in an office on site. Incorrect menus destroyed while on site. Verification of correction to bar menu needed. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found ROP frozen bison and beef in freezer with incomplete labeling. Some log sheets not being maintained as presented in plan. |