|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- No paper towels at the wait station hand sink. CDI- Paper towels were placed at the sink during the inspection. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed one dented can stored in dry storage with other cans for use. Can was dented on the seam and shall be discarded. CDI- PIC voluntarily discarded. |
|
21
|
1.50
|
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 Observed no date on large bin of mozzarella cheese in the walk-in cooler. CDI- Date placed on cheese. |
|
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 a cambro with cooked cooling broccoli covered in the walk-in cooler. CDI- Broccoli was placed in a shallow pan and left uncovered to aid in proper cooling. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the bar cooler holing salads and half&half. CDI- Thermometer was placed in the unit during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer at the proper concentration. Several wiping cloth buckets observed at 0 ppm of quat. CDI- replenished now at 200 ppm. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
-Observed build-up on the walls at the dish machine area.
-Observed dust build-up on the ceiling tiles at the prep area. |