|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed dumped beverage in hand sink in bar.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat non-compliance: Observed eggs stored over juice in 2 door reachin. Observed smoked salmon stored over ready to eat items.
3-302.11(A) Separate the different types of raw animal foods. -P CDI - reorganized |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
/Repeat non-compliance: Observed ice machine collecting residue.
Observed coke soda nozzle collecting residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. **Improvement from previous inspection |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat non-compliance: Observed rice not dated in walk in cooler. CDI - dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf **Improvement from previous inspection |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed corn in refrigerator to be up on buffet using TPHC, buffet in service and product was made today at 54 degrees. PIC stated that is the rest that will go out.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
All food doing out on TPHC must start at the proper temperature for cold or hot holding. Cold food must go out at 45 degrees or below. CDI - educated on TPHC |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed drain flies present in bar area.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed interior of warmers collecting food debris.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed hand sink slow draining next to flip top in downstairs kitchen.
5-205.15 Maintain a plumbing system in good repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat non-complaince: Observed elevator lights not shielded or shatterproof.
Observed lights over dish area on first floor no t shielded or shatterproof.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |