|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored above a flip top preparation cooler. Beverage was relocated. |
|
14
|
1.50
|
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 3 containers with datemarking sticker residue on them. CDI- containers were set aside for recleaning. Improvements made since last inspection.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine concentration. The machine was primed for several minutes and run multiple times and was still operating at 0ppm chlorine concentration. CDI- ALL equipment, utensils, dishware, and plateware will be sanitized in the 3 compartment sink after being washed and rinsed in the dish machine until the machine is fixed. A repair technical arrived on site during the inspection to repair the machine. |
|
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 45F. -P Observed chicken stock made on the previous night (12/10) being stored in a 5 gallon plastic cambro at 49F. CDI- product was discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lobster bisque in the walk in cooler at 46F and penne pasta in the walk in cooler at 46F. The ambient air temperature of the walk in cooler was 50F at ~12:00PM. PIC stated the walk in cooler had been under heavy use during morning preparation. The ambient air temperature of the walk in cooler was 45.5F at 1:05PM. CDI- penne pasta and lobster bisque were relocated to a reach in cooler with a lower ambient air temperature. |
|
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 3 sheet pans of risotto cooling at room temperature while below 135F. CDI- pans were placed into walk in cooler for rapid cooling. Instructed PIC to begin cooling foods under mechanical refrigeration once foods reach 135F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 5 plastic containers stacked while wet. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 water damaged ceiling and flaking ceiling paint in several areas of the kitchen. |