12: Establishment receives fresh raw mussels and clams 3 days a week and cooks them as part of a pasta dish,
Shell stock tags are unavailable, PIC does not keep them
Corrective Action: a follow-up will be conducted within 10 days
14: Chemical Dishwasher tested at 0 ppm chlorine
The tube that pulls the sanitizer is disconnected from the pump
Corrective Action: emergency maintenance order was made and PIC was instructed to only use the 3 Compartment Sink for warewashing
Corrective Action: this will be re-checked at the follow-up inspection
21: Lamb ragu and bolognese in Walk-in Cooler that were made 3 days ago do not have date labels
Corrective Action: PIC added date labels to the containers
26: Observed 2 unlabeled bottles of sanitizer in the chemical storage area
Corrective Action: PIC labeled the bottles of sanitizer
47: Observed excessive build-up in the soda nozzle grooves at the bar
Additional Comments
Follow up inspection is required
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
OUT
12 Required records available: shell stock tags, parasite destruction
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan