3: 0070 (15) Observed: There is no employee health policy (1B form) in place- whereas employees are trained in the signs and symptoms of reportable illnesses. Corrective Actions: Implement employee health policy with employees . Keep available for health department to verify.
25: 930 Observed: Reminder (asterisk) on menu needs to be added for items that are served undercooked (steak, caesar dressing, etc.) Corrective Actions: Add reminder (asterisk) that corresponds to disclosure (bottom of menu). Asterisks need to be visible on menu.
37: 480 Observed: Labels on bulk items that are not easily idenntifiable: salt, sugar not observed with labels. Corrective Actions: Provide labels.
54: 2980 Observed: Area that dumpster/refuse area is located is not curbed/graded to drain to collect & dispose of liquid waste that results from the refuse and rom cleaning the area and waste receptacles. Corrective Actions: Provide a curbed/graded area for dumpsters/refuse area.
Additional Comments
Routine cleaning of hood should be scheduled.
Handwash sink being installed w/in 2 weeks. Owner will notify EHS (Health Dept) to know when it is installed (in bread prep area).
Label all toxic chemicals/spray bottles> Maintain away from food prep area.
Maintain shellstock tags in chronological order. Write the date on the back of tag of last day stock sold.
In-use utensils need to held in 135F (water)
.
Food Temperatures
Description
Temperature
State of Food
cappicola
50 °F
Cooling
half and half
41 °F
Cold Holding
milk
41 °F
Cold Holding
pork belly
42 °F
Cold Holding
compote
41 °F
Cold Holding
mushrooms, cooked
33 °F
Cold Holding
clams, stuffed
42 °F
Cold Holding
orzo
36 °F
Cold Holding
salmon, raw
41 °F
Cold Holding
pastrami
40 °F
Cold Holding
lettuce, cut
42 °F
Cold Holding
cheese cake batter
47 °F
Cooling
caesar dressing
42 °F
Cold Holding
tomatoes, cut
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Bar dishmachine, low temperature
chemical
50
chlorine
106 °F
low temperature dish machine
chemical
100
chlorine
120 °F
kitchen high temperature dish machine
mechanical/heat
Surface temperature is a minimum of 160F, using thermostrip.
3 coompartment sink
quaternary ammonia
acceptable level using Eco Lab test strips
Eco Lab Sink and Surface
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
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
Violation
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.
