|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
The permit holder shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. The person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention. (2-101.11/2-102.11) The person in charge shall ensure that: employees are using proper methods to rapidly cool potentially hazardous foods through daily oversight of the employees routine monitoring of food temperatures during cooling. -employees are properly sanitizing cleaned multiuse equipment before they are reused through routine monitoring of chemical concentration and employees are preventing cross contamination of ready to eat food with bare hands. (2-103.11) Upon arrival, spoke with manager on duty who was unfamiliar with food rules and unable to determine the kitchen manager in charge for the day. Observed several violations such as bare hand contact, improper cooling methods without any temperatures being monitored during the cooling process and employees using dish machine unaware that chemical sanitizer bottle for machine was empty. Repeat violation will result in points deducted.CDI-through education. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
Food employees shall not contact exposed ready to eat foods with bare hands. (3-301.11) Observed employee chopping cucumbers for a salad with bare hands. CDI-directed employee to hand sink to wash hands and don gloves. Food discarded. REPEAT. If repeated on next inspection, full points will be deducted. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed microbial build up on ice machine. CDI-cleaning started. Also observed floating food debris in sanitizer compartment of 3 comp sink.Chemical sanitizer shall be at correct strength for a mechanical dish machine. (4-501.114) Observed both kitchen and bar dish machine in use and registering 0ppm on test strip. Kitchen dish machine sanitizer bucket empty and bar dish machine not primed correctly. CDI-all dish machines primed, refilled and registering correct strength on test strip. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated, TCS food held longer than 24 hours and more than 7 days at 41F or below or 4 days at above 41F. (3-501.17) Observed several sauces stored in one door cooler beside ice machine with no date label. If product is taken from bulk container and stored in smaller coolers for more than 24 hours then those items need to bear same date label as bulk container in walk in cooler. However, if the temperature in one door cooler is above 41F then those items are only allowed a 4 day hold time. CDI-labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Use proper cooling methods. (3-501.15) Observed cut tomatoes and leafy greens cooling in open prep cold hold. Observed cooked pasta cooling on rack at room temperature and sauces cooling in ice bath with ice melted and lids tightly covering. Cool foods like cut tomatoes in walk in cooler before placing in open prep unit. Leave cooling items uncovered for air circulation and refill ice in ice bath once melted. Once a food reaches 135F, active cooling must take place in the form of ice bath or mechanical refrigeration. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Food shall be protected from contamination while in storage. (3-305.11) Observed bus pan of food stored on freezer floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Properly store wet wiping cloths in sanitizer. (3-304.14) Observed a large number of wet rags stored on counters throughout kitchen. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Physical facilities shall be kept clean. (6-501.12) Cleaning needed on floors throughout kitchen and bar with special attention to mildewed floor underneath ice machine. |