8: 2-301.14 Line cook observed placing a raw beef patty onto the flat top and continued to prepare ready to eat foods without first doffing his gloves and washing his hands.
Thoroughly wash hands after handling or touching raw poultry, meats or fish to prevent cross contamination.
10: 6-301.11 The hand sink in the dish pit and the hand sink next to the ladder to the roof were not supplied with soap.
All hand sinks must be supplied with hot water, soap and paper towels.
13: 3-202.15 2 cans of BJ's diced tomatoes and 1 can of Harvest Value sliced olives removed from the general dry storage due to severe dents observed on the cans.
Damaged and dented canned goods removed from general storage. Set up a designated area for damaged cans if returning to the supplier for credit.
22: 3-501.16 (A) (2) A bottle of heavy cream and buttermilk 45F found improperly cold holding in an inadequate ice bath next to the fryers.
Sliced tomatoes 45F and roasted tomato puree 47F found improperly cold holding in an inadequate ice bath across from the pizza prep cooler.
Add ice. Food containers must be submerged down into ice if products are to be kept at less than 41 F. If ice baths can not hold foods at less than 41 F, commercial refrigeration must be provided.
23: 3-501.17 A container of wontons stored in a lowboy under the flat top was found without a date mark indicating when they were removed from the freezer/bag. Two containers of cooked quinoa stored in the walk in cooler found with a date mark of 11/12, exceeding the 7 day date marking requirement.
Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time. Ready-to-eat foods that are held refrigerated for more than 24 hours must be clearly marked with the date the product packaging is opened or the date the product is made. These foods must be consumed, sold, served or discarded within 7 days to control exposure to Listeria monocytogenes bacteria. Ready-to-eat foods that have exceeded 7 day date marking are to be discarded. Quinoa was discarded at time of the inspection.
41: 3-304.14 Dry blue rags observed stored on cutting boards on the cookline, staff observed wiping food contact surfaces with dry rags.
Do not leave wiping cloths out on counters, cutting boards, tables, etc. Wiping cloths must be saturated with sanitizer at all times. After use return wiping cloths to sanitizer bucket. Maintain sanitizer at 150 - 400 ppm of quaternary ammonia.
44: 4-901.11 Knives observed stored between make table coolers on the cookline.
Store clean equipment and utensils inverted to help protect them from possible contamination.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
8 Hands clean and properly washed
COS
Observations
IN
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
OUT
13 Food in good condition, safe, and unadulterated
COS
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
IN
15 Food separated and protected
Compliant
Observations
IN
16 Food contact surfaces; cleaned and sanitized
Compliant
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
N/O
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
Observations
OUT
23 Proper date marking and disposition
COS
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
IN
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
N/A
30 Pasteurized eggs used when required
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
N/A
34 Plant food properly cooked for hot holding
Compliant
Observations
N/A
35 Approved thawing methods
Compliant
Observations
OUT
41 Wiping cloths; properly used and stored
Observations
OUT
44 Utensils, equipment and linens: properly stored, dried, and handled
