|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 2 buckets of sanitizer (one in kitchen and one in bar) at less than 150ppm Quat. Both were refilled with Quat at 200ppm. -0pts- |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Duck breast is being hot smoked for a short time before being cooled back down and then cooked to order. Non-continuous cooking procedures were sent to PIC and a return visit is required to ensure implementation. -0pts- |
|
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 cut lettuce in salad prep top at 44F and yuzu at salad prep top #2 at 43F. Recommend discontinuing use of plastic containers inside the metal containers in the top of the prep units. Educated on 41F and lower requirement. -0pts- |
|
21
|
1.50
|
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
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 salsa verde, cooked potatoes, kimchi, and cut watermelon in walkin cooler beyond 7 days. Discarded.
Observed short ribs packaged without a date mark. Logs provided date so the bags were dated during inspection. (-1.5pts) |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumer advisory must include disclosure and reminder.-Pf Advisory at bottom of menu was missing disclosure, such as "These items may be served undercooked". Added to current menu. Also, removed asterisks from items that are fully cooked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer and bottle of bleach with water unlabeled. Discarded bleach with water and labeled sanitizer during inspection. (0pts) |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
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 Labeling of vacuum packaged and sous vide foods was incorrect. The date packed was marked on the bag. Plan requires facility to label with a "use by" date and somehow mark that it must maintain 41F or lower. Return visit required to ensure proper labeling is in place. (-1pt) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 quinoa, carrots and brussel sprouts stored in the top of a prep unit and inside the unit tightly wrapped. Temps hovered up to 77F. They were removed and placed on ice and then placed in walkin cooler. Whipped ricotta was not properly cooled down before being placed in top of salad prep unit (51F). Moved to ice bath during inspection. (-.5) |