|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed quat sanitizer at 50 ppm when manufacturer specs say 150 minimum. CDI - Quat refilled at 200 ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs benedict on hot bar at 108F. CDI - PIC educated about eggs benedict. PIC requested TPHC paperwork for breakfast bar. |
|
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 butter on breakfast bar at 70F. CDI - Butter placed into refrigeration. TPHC paperwork requested for breakfast bar. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed two items on current menu that are served undercooked without consumer advisory available for meeting attendees. Salmon and beef filets are ordered and the advisory is available on the ordering menu. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility pickling raw vegetables as an ingredient in pasta salad. Hot brine poured over vegetables and allowed to sit without temperature control. PIC stated the facility will use cold pickling instead. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 pasta salad cooling in thick dishes and tightly wrapped in plastic. CDI - plastic removed, pasta salad spread out on sheet pans, uncovered in reach in. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use paper towels stored underneath unfinished ceiling with heavy dust present. CDI - PIC moved single use and single service items to the second shelf or below and used top packages as barrier. |
|
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 buildup on shelves in kitchen area and in basement. Clean shelves on top and under shelves. |