|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT 3pts- Observed artichokes, lamb, beef, tomato soup, cooked onions, lasagna and potatoes all cooked four days ago on Saturday not date marked. CDI- PIC voluntarily discarded the items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. 0pts- Observed back screen door open with a large rip at the bottom. Repair. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- Observed single use cups and trays stored on the floor in the wine cooler. Ensure these items are stored off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. 0pts Observed several split gaskets throughout the kitchens cold holding equipment. Replace. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
Yes |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- 0pts- Observed facility using a two comp sink to wash, rinse, and sanitize dishware. CDI- PIC was provided with an equipment variance application during the inspection. VR will occur no later than 3/16/17 to ensure facility has completed the application. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT 0.5pts- Observed floors and walls in hard to reach places throughout the kitchen and bar area soiled with food debris and dust. Clean these hard to reach areas as needed to reduce and prevent such build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee food being stored with retail items. PIC moved possessions. |