|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed an employee washing out a wiping cloth inside of a hand sink. CDI - Employee washing educated and will no longer use the hand sink for this purpose. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed par-cooked tuna stored above cooked chicken wings in the walk-in cooler. Observed raw scallops stored above cooked crab meat in the walk-in cooler. Observed raw fish and shrimp stored above cooked shrimp in a reach-in cooler. CDI - Items were moved to the correct order. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 47-50 degree TCS foods in the salad prep cooler. Observed 70 degree blue cheese stuffed olives (house made) at the bar. Items were voluntarily discarded. Chef Rashaune had placed a separate appetizer cooler on TPHC and labeled products before inspection began. Maintenance is expected to repair the coolers within the next few days. Both prep coolers will now be on temporary 4-hour TPHC until they are repaired. EHS provided temporary policy during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 an employee place and actively cooling container of corn salsa in the prep cooler. CDI - Item was brought back to the walk-in. No points taken due to improvement from last inspection. |
|
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 two employees preparing food while wearing watches or bracelets. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed two prep coolers not working properly. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet. |