|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrubber stored wedged behind faucets of hand sink at bar and multiple chemicals / bar tap covers stored on shelf in front of hand sink. Do not use hand sinks for other purposes. CDI by education of PIC regarding use of hand sinks. Items removed. REPEAT
5-202.12 Provide at least 100F water at handsinks. Observed hot water supply not provided to hand sink in dish area. PIC noted plumbing issue exists. Repair to supply hot water to the hand sink. REPEAT |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 sea bass on menu with asterisk denoting part of consumer advisory and may be served under cooked. Sea bass is not noted as farm raised and therefore is not covered under parasite destruction guarantee letter. Establishment must either remove the consumer advisory disclosure asterisk from the sea bass and fully cook it to at least 145f or provide documentation from vendor that the sea bass is covered under parasite destruction guarantee. Verification required within 10 days. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed case of cheese and bottles of Perrier stored on shelf directly under cases of raw beef in WIC #1. CDI - cheese and Perrier relocated. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0ppm cl provided in final rinse of main dish machine. CDI - EcoLab arrived during inspection and repaired detached cl supply tube. Machine verified to be providing 50ppm cl in final rinse by end of inspection. Use test strips to check sanitizer concentration in machine frequently. REPEAT Points reduced to half as food contact surfaces observed to be clean and ice machine has been cleaned. |
|
33
|
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 various sauces and bisque cooling in ice bath but not being stirred - peppercorn cream with internal temperatures ranging from 110 - 52, bordelaise with temperatures ranging from 69 - 120, lobster bisque with temperatures ranging from 60 - 99. Observed crab cake base cooling in deep lidded plastic container in WIC. CDI - ice wands placed into cooling sauces and stirred reducing temperatures to appropriate consistent levels. Crab cake mix spread onto sheet pan in thin layer to quickly chill. When cooling food, use methods to cool the food quickly. Sauces and soups in ice baths must be stirred. Do not cool food in sealed plastic containers. REPEAT |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados partially used in salad cooler indicating not properly washed before use. Avocados laying in direct contact with washed and ready to eat wedge salad iceberg lettuce on pan. Lettuce discarded. Avocados removed for cleaning. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal and plastic food containers stored stacked together wet on clean utensil rack. Air dry pans before stacking together. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open with exposed waste inside and waste on ground around dumpster. Dumpster is shared by another food handling establishment. EHS recommends reaching out to property manager and/or other food handling establishment to ensure area is cleaned and maintained. |