6: 220 Employee's uncovered drink observed on the kitchen counter. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Corrective Actions: Person in charge removed the water cup.
15: 540 Raw chorizo is kept in a same container as cheese to thaw in the walk in cooler. Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation of the food. Corrective Actions: PIC separated the raw animal origin food from the RTE food.
35: 790 Lobster meat observed thawing on the cooling trays in the kitchen. Thawing should be done under the refrigerator unit or under running water. Corrective Actions: PIC is going to place them in the cooler.
48: 1530 There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration at the three compartment sink. Corrective Actions: PIC will provide one to check the concentration of the sanitizing solution using a test kit or other device.
48: 1520 An irreversible registering temperature indicator was not provided for the hot water mechanical warewashing operation. Provide the thermometer to assure utensils are getting sanitized properly. Corrective Actions: PIC is going to provide one.
Additional Comments
Consumer advisory section on the menu is cut off. Please make sure the consumer advisory is present on the printed menu.
Food Temperatures
Description
Temperature
State of Food
cole slaw
42 °F
Cold Holding
raw steak
40 °F
Cold Holding
lobster bisque
168 °F
Hot Holding
raw cod
43 °F
Cold Holding
pico
39 °F
Cold Holding
salmon
186 °F
Cooking
pork ribs
40 °F
Cold Holding
flounder
169 °F
Cooking
cut lettuce
42 °F
Cold Holding
diced tomato
42 °F
Cold Holding
raw shrimp
39 °F
Cold Holding
mashed potato
138 °F
Hot Holding
chicken breast
178 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
Mechanical
150
Quat
High temperature dish machine
Mechanical
172 °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
IN
2 Certified Food Protection Manager
Compliant
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
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COS
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.
