|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf. Observed employee filling container with water for use at grill area from hand sink. CDI - EHS directed employee to discard water and obtain water from alternate sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation. Observed employees handle allergens including shrimp as well as raw animal foods including raw and undercooked shell eggs and raw sausage with gloved hands and then continue to handle ready to teat food and clean utensils with same contaminated gloves. Observed employee wipe soiled gloves with soiled wiping cloth and then continue to handle other foods with same contaminated gloves. CDI - EHS and PIC directed employees to discard gloves, wash hands, and don clean gloves. EHS recommends reviewing overall employee duties and procedures related to handling raw animal foods and allergens throughout the kitchen.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef patties stored above batters made with pasteurized egg and other prepared foods in upright cooler. Observed raw shell eggs stored above pasteurized egg product in reach in cooler. CDI - burgers discarded and shell eggs relocated to bottom shelf. REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both pans of in use raw shell eggs in flip top cooler holding above 41f. CDI - shell eggs allowed to remain until 10:30 which is end of 4 hour time and then discarded. TPHC not currently in use for any of the items in the flip top cooler including the raw shell eggs although the procedures have been used for the eggs in the past. EHS recommends returning to TPHC for raw shell eggs in the flip top unit.
Observed house made cream based sauces and other TCS sauces along with shredded cheese and cut tomatoes holding above 41f on flip top cooler. Items in reach in portion of cooler holding below 41f. CDI - sauces, cheese and tomatoes discarded.
REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in permit action or the implementation of a risk control plan. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple containers of prepared food items throughout line coolers with no date marking present including cooked meats, chopped ham, blanched vegetables, cheeses, and more. PIC began discarding items with unknown prep dates and making corrections to those with known dates, but due to heavy business levels, unable to determine how many items were without date marking during inspection. Verification required within 10 days.
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 various squirt bottles and sealed plastic containers of house made TCS sauces with expired date marking of 10/14 and 10/18. CDI - items discarded.
REPEAT. Full 3 point deduction |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. -Pf. Observed shrimp marked with asterisk denoting them as part of consumer advisory. Shrimp received fully cooked and not offered undercooked or raw for service. Remove shrimp from consumer advisory on menus. Verification required within 10 days as menus are printed and laminated and cannot be manually corrected during inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous clean metal pans stored stacked together wet with water running out on clean utensil storage rack. Air dry pans before stacking. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit available for quat sanitizer in use. Obtain test strips to check quat sanitizer concentration. Verification required within 10 days. |