|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed chemicals in spray bottles hanging off of handsink basin. CDI: chemicals removed and relocated. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
General Comment:
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Through questioning of executive chef, it was said that chicken was being par cooked for some room service orders without proper procedures submitted. Informed chef to discontinue process until procedures are approved by Health Dept. CDI: emailed chef procedures to fill out and submit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mozzarella cheese and sliced cheeses in front of saute prep cooler. It was determined that products were double panned. CDI: items removed and place down before to rapid chill. Improvement has been noted on cold holding. All other coolers and food was in compliance. Points reduced. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beets on the floor inside walk-in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Replace torn gasket on sandwich prep cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few worn cutting boards with deep cuts. |