| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
| 1 |
PIC is not providing adequate oversight and training of all kitchen staff (PF) (2-103.11 (A)-(Q) - Person-In-Charge Duties **) |
| 2 |
CFPM has an expired certificate (C) (2-102.12 (A) - Certified Food Protection Manager) |
| 5 |
Guidance was provided but unavailable for review (PF) (2-501.11 - Clean-up of Vomiting & Diarrheal Events **) |
| 9 |
bare-handing food on the cooking (Burger & fries) - COS by putting on gloves and remaking the dish (P) (3-301.11 - Preventing Contamination from Hands ***) (COS) |
| 15 |
gloves used to handle raw chicken for the grill - not changed out before handling equipment and RTE food items (sandwich) - COS by removing gloves and the recommendation to use tongs for raw chicken (P) (3-304.15 (A) - Gloves, Use Limitation) (COS Repeat) |
| 16 |
3 bay manual washing NOT using a chemical sanitizer - several colored (red, green, brown) plastic cutting boards, plastic spatulas, sm. oyster knives, and nacho boards in poor repair. (PF) |
| 18 |
undercooking chicken: off grill at 151 degrees - COS by placing back on the grill to a temperature that exceeded 165 degrees. (P) (3-401.11 - Raw Animal Foods-Cooking ***) (COS) |
| 20 |
5 gal. container of veal demi-glaze cooling in the walk-in from previous day at 46 degrees - COS discarded (P) (3-501.14 - Cooling *) (COS) |
| 26 |
ground beef cannot be offered "undercooked" on a children's menu (P) (3-801.11 (A)(B)(C)(E(G) - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food *) |
| 33 |
consistent cooling methods must be followed - using ice bath in 2 prep sinks during inspection but one hot stock was moved to walk-in, skipping the ice bath step (PF) (3-501.15 - Cooling Methods**) |
| 43 |
in-use utensils stored in chemical sanitizer (red buckets x2) between use (C) (3-304.12 - In-Use Utensils, Between-Use Storage) (Repeat) |
| 55 |
floor grouting in poor repair, holding food debris and water on cook line (C) (6-201.13 - Floor and Wall Junctures, Coved, and Enclosed or Sealed) |
Inspection
Comments |
Notes: Head Chef (Erik) is planning to attend a CFPM course on February 23rd. Sewer line is exposed over dry storage/no sleeve. Slicer (not plugged in) at the bottom of stairs - not an approved prep area. The consumer advisory statement is not correct on the printed menu - full disclosure/reminder statement is required by the FDA Food Code. Line chef cooking raw proteins did not have a food thermometer available for use. Butane canisters & Quat tablets stored with food in dry storage. Shellfish tags are not organized or being maintained for 90 days. |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
