|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed red bull stored on clean storage rack above clean equipment and utensils. CDI - beverage moved to proper location. REPEAT VIOLATION |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink at the bar being used as a dump sink with debris in the sink. CDI - educated PIC that this is a handsink and not a dumpsink; cleaned sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf n Observed no paper towels at this handsink at the bar. CDI - provided paper towels to the handsink.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the mens bathroom. CDI - PIC created a sign during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
is 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee go from stove and cooking food to filling up quat sanitizer and handling buckets and then go back to stove to begin another order. CDI - advised to switch gloves and wash hands; educated food employee to switch gloves when switching tasks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed that some equipment and utensils on the clean storage rack have food debris on them. CDI - advised to put through another cleaning procedure and to clean them better the first time through. REPEAT VIOLATION
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed small amount of mold debris on the inside of the ice bin under the drink machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature (refer to temp chart). CDI - Provided TPHC papers for product that can held on time; Put product umder refrigeration to cool product down to proper temperature. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 Observed butter and seasoned butter that facility has on time control. Facility has TPHC papers for these product and the facility is not following their own written procedures on time labeling the product. CDI - allowed to provide time label for product. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed food cooling down and product is covered in plastic container. CDI - educated PIC that food shall cool down quickly by leaving food uncovered. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed inside of reach in coolers and equipment that are in need of cleaning; old food debris needs to be cleaned up. REPEAT VIOLATION |