13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee perform multiple unrelated task with gloved hands prior to food prepping without washing hands or switching gloves in between. CDI- PIC coached employee on proper glove changing and hand washing. Employee switched gloves prior to washing hands during the inspection. REPEAT
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and fish being stored over shucked mussels in meat walk in cooler. CDI- food items were rearranged. REPEAT - 3 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 rinse mixer but did not wash or sanitize it prior to being used for food prep. Observed minor pink mold buildup on the ice machine upstairs, observed soiled debris on a couple of pans stored as cleaned. CDI- PIC coached food employee on proper dish washing(wash, rinse and sanitize), ice machine was said to be cleaned with sanitizer by end of shift and soiled pans were placed in dish pit for washing. -1.5 points. |
20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Blue cheese, tomatoes, mozzarella, cheese, crab cakes, egg wash etc. were >41 degrees(see temp grid) inside of damaged cold hold unit reach in/flip top located in downstairs kitchen. Cold hold unit housing these foods is not properly functioning. Garlic butter and salads in upstairs kitchen 2 door tall unit was cold holding greater than 41 degrees as well. Ambient air of upstairs 2 door tall refrigerator was greater than 45 degrees. CDI/VR Foods left in damaged cold hold unit in downstairs kitchen overnight was voluntarily discarded. Foods in damaged refrig unit upstairs were placed on time since it was just prepped and stored for a catering. Will return to see if all of the damaged refrigerator units have been serviced. REPEAT 3 points. Refrain from using units until they have been serviced. • |
31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 Diced tomatoes were cooling in dense container in walk in cooler. Cooked noodles were cooling outside of walk in cooler in ambient air. Alfredo and marinara sauces were cooling in walk in cooler fully wrapped and in dense amounts which caused cooling complications. CDI- Cooling sauces were unwrapped and cooled aggressively in the freezer, noodles were placed in walk in cooler to cool properly. Cooling methods shall be addressed ASAP. This violation has been mentioned on previous inspections. Educate staff on proper cooling methods moving forward. - 1 point. |
33 |
0.50 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Use approved thawing methods. Observed chicken thawing in stand still water in prep sink. Ensure that a constant flow of water is being provided over all foods thawing in stand still water..-.5 points. |
40 |
0 |
Washing fruits and vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in cold hold unit in down stairs kitchen with stickers still on them. 0 points. |
45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Several cold hold units throughout the facility are damaged and not properly able to cold hold foods. Have these units serviced so that spacing for cold holding foods don't become compromised. All equipment shall be in good working repair. - 1 point
General Comment: Facility is struggling repeatedly with risk factor violations such as cooling, glove change, food storage and most importantly cooling. A SOP is needed to better aid in trying to make risk factor items compliant moving forward. Will discuss SOP protocols with executive chef or head manager. Facility is still in contact with CTAC about the newly installed dish machine that did not go to permitting prior to being installed. |
48 |
0 |
Hot and cold water available; adequate pressure |
No |
No |
No |
No |
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water was only reaching 112 before decreasing to 100 degrees F at 3 comp sink. Hot water in all other areas of the facility were >120 when checked. Will make a return visit to ensure that hot water at 3 comp sink has been addressed. 3 comp sink shall reach at least 120 degrees for adequate dish washing to occur. |