|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink behind bar and at upstairs handsink by 3-compartment sink. CDI-EHS provided PIC handwashing signs to place at handsinks. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above cooked shrimp in reach-in cooler. CDI- Salmon was relocated to lower shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizing solution reading 10ppm chlorine. CDI- Dispenser was adjusted to provide correct concentration of bleach sanitizer. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes, cut lettuce, cut ham, cut turkey and shredded cheese in flip-top cooler above 45F. CDI- Items were voluntarily discarded by PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 container of cooked onions sitting out on prep surface at 115F, 30 minutes into cooling process. CDI- Container of onions were placed in reach-in cooler to cool quickly. Observed cut tomatoes cut 3 hours prior to inspection in flip-top cooler at 48F. Other items in flip-top were reaching less than 45F. CDI-Cut tomatoes were placed in reach-in cooler to cool. Place cut tomatoes in cooler until tomatoes reach 45F, then place tomatoes in fip-top. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live baby roaches by dish washing machine. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
.3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for sugar left on top of sugar lid, which is not frequently washed and sanitized. CDI- Scoop will be placed in product with scoop up above food. |