|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at front prep hand sink. CDI- PIC installed paper towels as needed during the inspection. 0 points. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils such as spoons
plastic storage containers, and plates with food residue, stored as cleaned. Observed dishes that were stored as cleaned with food debris. CDI, items moved to dish area to be cleaned. This has
been a repeat item on the last several inspections. If a risk control plan is in place for dish washing then it shall be followed
thoroughly and consistently. REPEAT 3 POINTS. Facility needs to put focus on maintaining clean dish storage. This is a recurring problem.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Interior of ice machine contained pink mold. CDI- PIC cleaned and sanitized during the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix cold holding at 45 degrees in walk in cooler. Observed raw steak and other meats in same walk in cooler cold holding at 41-43 degrees F. CDI- PIC placed these items in the freezer to aggressively cool. Manager stated that they will adjust the thermostat so that all foods are cold holding at 41 degrees and below All other tcs foods checked in walk in cooler were 41 and below. 0 points. First cold hold violation since the rule changed to 41 degrees and below. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Cut lettuce stored in flip top unit and lettuce wedges stored at time along front prep area were holding at time but lacking time stamp. CDI- PIC placed time stamp on product during the inspection. REPEAT - 2 points. Ensure that tphc is being done correctly. This has been a repeat on past several inspections. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce wedges cooling in container with lid still on and stacked on top of each other in walk in cooler. CDI- Lids were removed and items were better spaced out for better air flow during the cooling process. REPEAT -1 point. |
|
37
|
0
|
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 large container of house made sauce stored in direct contact with the floor in storage room. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged freezer door. Freezer has ice buildup along the interior walk in freezer. No food products were exposed to ice buildup. Have heat strip on door adjusted and better clean and maintain ice buildup to refrain from possible contamination. All equipment is to be in good working condition. 0 points. |