|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.
**Points not assessed due to new management and scheduled ServeSafe course** |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at prep area hand sink and employee restroom hand sink. CDI: PIC provided paper towels. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed shellstock tags with no date of last sale and not stored in chronological order. CDI: Education provided. REPEAT VIOLATION. |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed mashed potatoes, sweet potatoes, marinara, meatballs, and short ribs reheating too slowly to meet reheating parameters. See temperature chart for details. Product placed into steam wells (designed for hot holding, not reheating) between 2pm-2:30pm. At approx 3:50pm-4pm, foods with minimal temperature change. CDI: Education provided and products reheated on stove or in oven. REPEAT VIOLATION.
**CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND PERMIT ACTION AT NEXT INSPECTION. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed crab cake mix cooling at a rate too slow to meet cooling parameters in walk-in cooler. See temperature chart and violation #33 for more details. CDI: Education provided and PIC placed product on sheet tray on top shelf of walk-in cooler for more rapid cooling. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed unsalted butter and truffle butter being held in insert pans on roll cart at server station (no temperature control). PIC stated product placed out @3pm when wait staff begins arriving. CDI: Education provided and products placed into ice bath for rapid cooling. REPEAT VIOLATION. |
|
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 crab cake mix cooling in densely packed stainless steel bowl covered in plastic wrap on lower shelf in walk-in cooler. Product prepared between 2:30pm-3pm. CDI: Education provided and PIC placed product on sheet tray on top shelf of walk-in cooler for more rapid cooling. REPEAT VIOLATION. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gaskets on salad make table. Observed QAC dispenser in poor repair. PIC stated switching companies for dispenser (install to be completed within 1 week). REPEAT VIOLATION. |