|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items opened or prepared yesterday and stored inside the walk in cooler without a date mark. Items included: cooked sauces, mole, diced tomatoes, cooked beans, etc. CDI- All items were date marked while onsite. |
|
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 to go menus and some eat in menus missing the disclosure. A disclosure can be done by putting "Cooked to order" next to the item that may be served undercooked or by placing an * next to the item that is served undercooked. VR- provide a method of disclosing undercooked items within 10 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 chemical spray bottles not labeled. CDI by labeling while onsite.
7-201.11 Store toxic materials to avoid contamination. -P
Observed a spray bottle of cleaner stored above a prep table. CDI by removing to store with chemical storage. |
|
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 pans of cooling beans stored stacked about 5-6 pans high on the drain board for 1 hr. The bottom layered measured 110F with the top measuring 144F. CDI explained that items should be cooling in a single layer and once product reaches 135F the pans should be placed into an ice bath or refrigeration. Items were moved into the walk in cooler. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a presence of fruit flies in the back dry storage area, near the dishmachine drain and in the bar. VR- facility will need to provide proof pest control treatment within 10 days. Maintain all food items covered and clean in possibly harborage areas. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed in use wiping cloths, used for wiping down grill equipment stored on the counters. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
Reach in cooler shelving and walk in cooler shelving is rusty. |