|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed far right handsink on cook line blocked by utensils, garbage cans, etc. CDI: Access restored to handsink. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several (7-9) mussell tags from May with no date of consumption recorded on them. All tags from March and April had dates. EHS had PIC speak to kitchen staff on the importance of dating tags. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed pomodoro sauce prepared earlier today (around 2:30 PM) cooling in a prep top cold holding unit at 97F and another portion at 70F. CDI: The 97F pomodoro sauce was voluntarily discarded by PIC, while the 70F sauce was stirred and sent to walk in freezer to facilitate rapid cooling to 41F. Sauce reached 46F by the end of inspection. |
|
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 several foods in steam wells below 135F that PIC stated are usually held on TPHC, but were not marked with times. CDI: PIC marked each item with the 4 hour start and end time, as products had been in pan for less than 10 minutes. |
|
31
|
0.50
|
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 cooked pomodoro sauce cooling in a deep metal pan inside of a unit rated for holding. CDI: Pomodoro sauce was volutarily discarded. See #18 for more detailed information. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelving in warewashing area. CDI: Pans pyramid stacked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service styrofoam cups displayed behind bar with lip contact surfaces exposed to contamination from air. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed painted FRP peeling throughout back of kitchen, as well as some damaged floor tiles around floor drain on main cook line. |