| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee prepping and cutting tomatoes while touching them with his bare-hands. CDI- Tomatoes were discarded by the PIC. -1.5 points. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed Raw salmon and scallops being stored over ready to eat Puree in the cold hold unit along the make line. CDI- Foods were rearranged as needed. 0 points. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food employee using wiping cloth on knife that was just used for food prepping and placed it as clean on the knife rack. Ensure that all soiled food contact surfaces are washed, rinsed and sanitized before being stored as cleaned. CDI- Knife was placed in the dish machine for washing.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer was reading below 200 ppm in multiple buckets checked. CDI- Chemical provider came onsite and adjusted the dispenser for compliance. -1.5 points |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Blanched sweet potatoes, Baked potatoes, fries and honey butter were being cold held >45-60 degrees. Ensure that the cold hold units are always plugged in the outlet and fully functioning. CDI- foods were voluntarily discarded and cold hold unit was plugged in and dropped as low as 40 degrees. -1.5 points. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
Salads, tomatoes, eggs and cooked noodles were stored inside of flip top cold hold units without a date mark. CDI- foods were dated as needed. (Ensure that any food that's placed in the flip top units overnight are properly dated).
Observed baked potatoes dated 8 days out from prep date. CDI- baked potatoes were discarded. -1.5 points. |
| 23 |
0 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
Yes |
No |
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Menus onsite are missing the disclaimer on the consumer advisory. Will return in 10 days or less to see if compliance has been met. VR - 0 points.(Example: May be cooked to order) |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Common Name-Working Containers - PF A bottle of Degreaser was labeled chlorine sanitizer near the dish pit. CDI- chemical was discarded and bottled was placed in dish pit for proper washing. 0 points. |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed utensils being stored in the splash zone of the front prep hand sink. Ensure that utensils are being stored in ways that are safe from contamination. .5 points |