2: 55 At the time of inspection there was no Certified Food Protection Manager available. At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. Corrective Actions: At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager.
10: 3020 Handwash sink adjacent to dishmachine area was out of soap. Person-in-charge provided soap. Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected at inspection. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.Corrected at inspection.
15: Raw shell eggs stored in walk-in above ready-to-eat food (cheeses). Maintain raw animal protein below ready-to-eat food. PIC relocated eggs to shelf below ready to eat food items. Corrected at inspection. Corrective Actions: Maintain raw animal protein below ready-to-eat food. PIC relocated eggs to shelf below ready to eat food items. Corrected at inspection.
Additional Comments
Post permit for public to view.
Maintain test strips (for hot water dish machine) or irreversible thermometer to check the surface temperature (minimum temperature of 160F) of washed wares.
Food Temperatures
Description
Temperature
State of Food
carrot parsnip soup
192 °F
Hot Holding
cous cous
41 °F
Cold Holding
lettuce, cut
40 °F
Cold Holding
andouille
39 °F
Cold Holding
pancetta
41 °F
Cold Holding
ravioli
39 °F
Cold Holding
cheese cake
42 °F
Cold Holding
spinach
41 °F
Cold Holding
whip cream
42 °F
Cold Holding
tomato, sliced
51 °F
Cooling
crab/spinach dip
48 °F
Cooling
short ribs
42 °F
Cold Holding
tomato, cut
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
low temperature dish machine (lower bar)
chemical
100
chlorine
128 °F
high temperature dish machine
heat
160 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
