|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed employee filling pot at handsink upon entering kitchen. CDI - EHS educated employee and PIC only using Handsinks for handwashing and pot was removed from handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms and asparagus stored above ready-to-eat foods in walk in cooler. CDI - PIC relocated items to correct storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored above ready to eat foods and raw lobster in meat cooler. CDI - PIC reorganized items to correct storage order. |
|
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 several plates and misc. utensils with food debris on them after cleaning and sanitizing. CDI - All items either discarded or removed for re-wash.
REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato soup and cooked mushrooms hot holding below 135F; see temp. chart. CDI - Both items reheated to 165F or above.
Observed roast hot holding at 123F. Kitchen manager confirmed roast was cooked to 135F at 4 pm today. CDI - Roast was placed on 4 hour time hold and time stamp was created stating roast would be discarded at 8 pm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix and lettuce in cold holding dispensers holding above 45F. CDI - Both items were taken to walk in cool down.
Observed crab cake sauce (52F) and ahi tuna (44F) holding in prep unit located next to fryer. PIC noticed unit was not holding at proper ambient temp. CDI - All items were placed in walk in to cool properly and unit was turned town. Unit was able produce 41F ambient temperature during inspection.
Observed tomatoes overstacked in ice bath cold holding at 49F. CDI - Top layer of tomatoes were taken to walk in to cool.
Observed steak holding at 42F in meat cooler. CDI - PIC placed ice on top of meat to cool rapidly and hold at 41F or below.
Observed egg wash at fry station holding at 47F and 44F. CDI - Ice was placed into egg wash. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths out on counter throughout kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and bowls wet stacked throughout clean dish area. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout dry storage room. Observed dish racks melted; not smooth and easily cleanable. REPEAT. Points not taken due to different equipment issues in facility since previous inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed scaled used for inventory with debris and residue stored in dry storage area. Observed walk in cooler and freezer floors in need of cleaning. Increase cleaning frequency. |