|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed some food. build up behind blade of slicer. EHS and employee discussed proper slicer cleaning. Employee stated that he wipes down the pieces of the slicer that cannot go through the dish washer with sanitizer only. CDI: Slicer was cleaned properly. EHS explained the distinct wash, rinse, and sanitize steps for clean in place equipment. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one quart of half and half in reach in above 41F. PIC has been monitoring unit and thermometer in the food within the unit was properly calibrated and reading at 41F. CDI: Through discussion with PIC and observation of wait staff, EHS determined that product may have been out frequently due to use, causing increase in temperature. EHS offered suggestions such as TPHC or keeping it in a unit that has a colder air temp. Item returned to 41F in the tall reach in directly adjacent to first holding unit. REPEAT VIOLATION Points reduced to zero because facility has purchased data logger thermometers for units and is constantly monitoring the temperatures along with having records of temperatures taken throughout the day. Units are all in compliance today. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 quinoa burger mix (vegetarian) that is very thick and dense cooling in a deep, covered plastic container. CDI: Product was moved to a half sheet pan and then rapidly cooled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on main prep top unit by expo window within the kitchen is broken. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility has no 3-comp sink. Facility has only a 2-comp and dish machine. CDI: EHS has been working with PIC on variance application since last inspection. PIC stated that the variance application and supporting documents were mailed to the variance committee and he is awaiting on a decision from them. REPEAT VIOLATION No points taken as process for variance is started and the facility has completed its requirements for the committee to review the procedure. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls to the right of stairs going to upstairs storage area is severely damaged. EHS recommends covering area with FRP so that delivery hand trucks, etc do not easily damage the area. |