|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 All food contact surfaces need to be sanitized. Observed dish washer washing dishes in a two step process with bleach water in the wash water, 3 compartment sink not properly set up for dish immersion of rinsing nor sanitizing. CDI- 3 compartment sink properly set up for wash, rinse, and sanitize with proper strength chlorine sanitizer.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food particles stuck to them. CDI- Dishes re-cleaned. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed baked potatoes that had been left out to cool without temperature control at 85 degrees 3 hrs since cooling began. CDI- PIC voluntarily disposed of potatoes. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few food items stored in oven for hot holding with oven set too low, foods observed at 122 including lasagna and salisbury steak. Observed foods on steam table under 135 includng salisbury steak at 125 and brown gravy at 122. CDI- Foods had been hot holding less than 4 hrs and were reheated for proper hot holding. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure in menu to notify customers and connect to the reminder. Recommend asterisking a statement "These Items may served raw or under cooked" and asterisking the eggs in the menu that may be served under cooked. Other methods that meet the food code are allowed. Have problem corrected within 10 days, will follow up. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potatoes that were improperly cooled without proper cooling methods. CDI- Reviewed cooling methods with PIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment and utensils in good repair. Observed torn gaset on cooler drawer of fridge unit that needs replacing. Observed damaged strainer in use, observed severely pitted pot in use. Strainer and pot removed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall by stand up fridge and freezers in kitchen with a hole in wall needing repair.
GENERAL COMMENT: Will follow up within 10 days to check item 23. Investigated SR# 67216 during inspection. |