The Belmont

Inspector's notes

Observed container of raw beef stored on top of container of cooked chicken in walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, employee moving between dirty dishware and clean dishware without a proper handwash. Manager instructed employee on proper handwashing when warewashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On expo line, beurre blanc using time as a public health control without time noted on containers. Establishment also unable to locate written time as a publich health control procedures. Beurre blanc containers were marked with start time of time control. Time control procedures were written at time of inspection. Discussed the importance of following written procedures during hours of operation. Corrective Action: Corrected at time of inspection.