|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed chemical dishmachine at bar not sanitizing properly at 0ppm. Container of bleach was changed out and dishmachine was primed but still not working properly. Ecolab was contacted and will make visit today to check dishmachine. All bar glasses will be washed, rinsed, and sanitized in kitchen using high temperature dishmachine.
VR in 10 days to ensure dishmachine has been repaired. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed two bowls of lasagna inside unit 6 without dates that were made yesterday. Observed a small pan of sausage inside sauté cooler 2 that was prepared yesterday without a date. CDI - products were properly dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed bottles of dressings including ranch and Caesar dressings inside unit 5 cooler that had expired past 7 days. CDI - by discarding. |
|
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 several TCS foods items that were just prepared/cut including cut fruit inside unit 4, diced tomatoes, and sliced tomatoes inside grill cooler > 41F that had been placed directly in units without cooling down first. CDI: itmes were removed and placed on ice baths/moved to walk-in freezer to rapid cool. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside grill cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices/seasonings and bottles on oil not labeled on cook line. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT:
4-501.11 Maintain equipment in good repair. Replace torn gasket on saute prep cooler. Observed paper towel dispenser next to juice machine in kitchen not working properly.
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. |