Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a large white ceramic dish with a crack stored with the clean dishes. Person in charge discarded dish. Corrected on site.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the printed menu to not show the reminder and disclosure for the consumer advisory. Person in charge stated that a consumer advisory should be placed on all meats. Office staff changed the menu for the foods that are offered raw or undercooked to have the required reminder and disclosure. Corrected on site.
2-102.11
Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.
CRITICAL
Comply by : Apr 20, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed signage posted advising employees of cooking temperatures, but observed the cooking temperature of shrimp to be displayed as "135F". When brought to the attention of the chef, inspectors received a response advising that "135F" is the appropriate cooking temperature. Chef was advised that the appropriate cooking temperature of shrimp is 145F. Signage was changed to display appropriate cooking times for all meats.
Observed cooking temperature signage posted in the kitchen area for employees with conflicting information provided in the kitchen having two different cooking temperatures on each signs posted in the kitchen area.
Chef stated consumer advisory on the catering menu should be for all meats on the menu at the time of inspection.
Person in charge that it may be completely impossible to supervise all employees and designate that violations will not occur.
When discussing wet stacking, person in charge advised that they would towel dry. Inspector advised person in charge that towel drying is allowed per the Food Code and that air drying is the only available option.
Chef could not show knowledge for completion of a Standard Operating Procedure for the operations of the establishment. Inspectors educated at the time of the inspection.
4-903.11
Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed single use plastic containers not stored inverted in the bar area of the large banquet room. Person in charge removed containers. Corrected on site.