|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) PIC does not demonstrate active managerial control. Several p/pf violations are repeated from the previous inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.14 Handwashing Signage (C) Signage must be posted reminding food employees to wash their hands. Signage missing in bathroom.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handsinks shall be used only for handwashing , no other uses are permitted. Observed employee washing wiping cloths in the warewashing area handsink, raw chicken and other food scraps observed in the Cookline handwashing sink. VR |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw meats shall be stored in accordance with their final cook temperature. Raw Shrimp stored directly above cooked noodles, Raw beef stored in areas below raw chicken, raw fish stored directly above ready to eat crab salad. CDI- all items rearranged. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot foods must be held at 135°F or above.- small pans of previously cooked beef and chicken stored out at ambient temperatures between final cooking process prior to placing out on buffet. Food must be maintained at 135F or above OR active cooling measures should take place. CDI- items placed in refrigeration to facilitate cooling. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) TCS foods held more than 24 hrs must be date marked. Several items prepared the previous day were not labeled. VR
REPEAT |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) Establishment is not adhering to previously implemented TPHC procedures. It was unclear the exact time cold items were placed on the buffet. Fried items on the buffet were not labeled with the time. VR PIC was unable to provide a copy of the written TPCH procedure that is followed at the establishment. VR |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Products removed from their original container must be labeled.
Several spices and various dry goods in the kitchen and wait station were not labeled. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Employee belongings including beverages and personal items shall be stored away in areas that are not subject to contamination of food/equipment. Various drinks stored among customer food in the kitchen and wait station. |