|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf with dry goods for restaurant above prep table. CDI: Drunk discarded. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink on main cook line. CDI: Ice removed and PIC instructed all employees that sink may not be used as a dump sink. REPEAT. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
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 almost all (80%+) of oyster tags and roughly half of mussel tags with no dates of consumption recorded on them. CDI: EHS had PIC discuss the importance of dating shellstock tags with all employees who handle them on a regular basis. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one immersion mixer with visible food residue on the underside of blade cover. CDI: Mixer cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer vat at 3 compartment sink reading 0 ppm QAC. CDI: PIC had supply replaced and following repalcement, sanitizer read between 200 and 400 ppm QAC. |
|
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 all charcuterie meats and cheeses in two small flip top units near slicing station "tempered" and holding above 41F in said flip top units. PIC stated that this is standard procedure and that the above items are tempered immediately prior to service at 4 PM. CDI: All TCS foods at charcuterie station were placed on TPHC to be discarded at 10 PM (all items temped below 70F during inspection). PIC is to create a TPHC log for all charcuterie products to accurately monitor safety of products. |
|
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 a large package of ham and carton of milk in walk in unit with no date, as well as a carton of heavy cream in low boy unit used for cheeses in prep kitchen. CDI: All undated items were voluntarily discarded by PIC. PIC stated that he would discuss date labels with employees the next day. REPEAT. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 blanched potatoes, steaks and bacon wrapped dates held at room temperature with no time labels or written procedure in place. PIC stated that all items were brought out at 4:30 PM and do not last through the night. CDI: EHS emailed a copy of written procedure template and had PIC fill out on site, as well as create time labels for all items held using TPHC and apply them immediately during inspection. PIC stated that all products on time would be discarded at 8:30 PM. PIC is to create a log form for all TPHC items to be made available to EHS in the future. |
|
31
|
1
|
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 several freshly prepared items cooling in flip top units or reach in units on cook line that are not rated for cooling by NSF. Observed calamari cooling in the top of main sautee flip top, tomato sauce cooling in the bottom of the same unit, and empanadas cooling in a reach in unit on cook line. Observed white beans cooling in a covered, deep metal pan in walk in unit, and lobster stock cooling in an ice bath that did not fully immerse product. CDI: White beans vented and placed on ice bath, calamari and tomato sauce placed in ice baths in prep kitchen, ice added to lobster stock to fully immerse product, and empanadas were placed on TPHC to be used by the end of service (10 PM). REPEAT. |