3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. The salad bar had black beans at 53F, diced turkey at 47F and diced ham at 47F.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. In the walkin refrigerator the lime aioli was dated 11/23, sweet onion dressing 11/30, HGPR 12/3, red pepper hummus 11/25, carrot hummus 11/23, and blue cheese dressing 11/16.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required.
3717-1-03.2(E) / Pasteurized eggs - substitute for raw eggs for certain recipes.
Critical Pasteurized eggs not used when required. Using raw cracked eggs for hollandaise sauce for Sunday brunch. A pasteurized egg product must be used.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. There is no air gap on the drain line for the ice bin at the end of the bar by the kitchen.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The prep sink drain in the kitchen does not have an air gap.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control. The establishment is using time as a public health control for the salad bar and hollandaise sauce on Sunday brunch. No written procedure is available.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. Two tubes of ground beef and ROP packages of salmon, that were not opened, were being thawed at room temperature.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Dish racks were soiled.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The walls are soiled around the dishwasher.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-December-2019
| Comments |
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| I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VI - TCS Food: TCS foods were not being held at the proper temperature. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |