|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed colander pan and two bar bottles stored in basin of bar handsink at beginning of inspection. CDI - Items removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying device or paper towels at beginning of inspection. CDI - Bar staff placed paper towels at handsink. -1- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked shallot oil on walk in shelf with a February discard date. CDI - PIC voluntarily discarded and EHS educated PIC that this is a heat treated plant food. -0- |
|
27
|
0.50
|
Food additives: approved & properly used |
Yes |
No
|
No |
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed curing salt in facility for former menu item that was being tested. Facility is not preparing this menu item nor testing it for the menu anymore. CDI - PIC voluntarily discarded. -.5- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane burner stored above cleaned facility items and first aid kit stored above clean single use/single service items on storage shelf at entrance to kitchen. CDI - PIC moved these. -1- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of food employee while cutting shallots. Remove arm jewelry prior to beginning food prep. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned and sanitized whisks stored within the splash zone of kitchen handsink. Utensils are getting wet when handwashing taking place. EHS advised PIC to move these out of the splash zone. -0- |