16: 4-601.11 (A) The back-side of the interior baffle of the ice machine was found with brown/organe substance after being wiped with an alcohol wipe.
-Clean and maintain ice machine interior.
23: 3-501.18 Date marking has improved dramatically with staff dated when foods are frozen and then thawed. However, one container of brociole sauce was found exceeding its 7-day date marking with it being made on 9/19.
-Product was discarded upon request. Product value less than $10. Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time. Ready-to-eat foods that have exceeded 7 day date marking are to be discarded.
33: 3-501.15(A) In the bottom portion of the pasta make-table cooler, one large, deep hard plastic container of cooked spaghetti and one large, deep hard plastic container of cooked pappardelle pasta were found cooling at 52F and 50F, respectively. Both were also covered in plastic wrap. Staff stated both pastas had been cooked roughly 3 hours ago. Staff stated that after cooking, they cool their pasta in ice water and under running cold water. They will then transfer the pasta into these hard plastic containers. Staff are to use the 3-door cooler to cool all food properly to 41F before transferring foods to the make-table coolers.
-Both pasta were moved to metal hotel pans and placed in the 3-door standing cooler to finish cooling. Cool foods in a refrigerator, in uncovered, shallow metal pans that are no more than two- to three-inches deep. Once products are less than 41 F the food can be transferred to bulk containers and stored covered. Use a food thermometer to verify foods are less than 41 F prior to covering for storage.
35: 3-501.13 A large container of raw chicken was observed thawing under running cold water. However, the chicken was found at 66F. Staff stated they had been thawing the chicken for roughly 3 hours.
-The chicken was moved to the 3-door standing cooler to cool back down to 41F. Ensure thawing is monitored to where thawed product does not exceed 41F.
55: 6-501.16 A mop was found improperly drying in the mop bucket with its head in the mop bucket.
-Mop was inverted at the time of inspection. Mops must be hung up or inverted to air dry between uses.
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
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact w/ ready-to-eat food or a pre-approved alternative procedure allowed
Compliant
Observations
IN
10 Adequate handwashing sinks properly supplied and accessible
Compliant
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
14 Required records available: molluscan shellfish identification, parasite destruction
Compliant
Observations
IN
15 Food separated and protected
Compliant
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
Repeat
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
IN
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
IN
22 Proper cold holding temperatures
Compliant
Observations
OUT
23 Proper date marking and disposition
COSRepeat
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
IN
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
OUT
33 Proper cooling methods used; adequate equipment for temperature control
COSRepeat
Observations
N/O
34 Plant food properly cooked for hot holding
Compliant
Observations
OUT
35 Approved thawing methods
COSRepeat
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
IN
37 Food properly labeled; original container
Compliant
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
IN
43 In-use utensils; properly stored
Compliant
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure