|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed food employee washing knife inside of hand sink. CDI- educated employee on proper place to utensil washing. Knife was placed in dish pit. 0 points. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over RTE foods in walk in cooler. Observed raw chicken over produce in reach in coolers adjacent to the grill. CDI- food items were rearranged as needed for compliance. REPEAT - 3 points.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tomatoes on self service cold line being exposed to possible customer contamination. CDI- plastic covering was placed on food item during the inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine was not properly dispensing hot water at 160F when checked. Dish machine was currently washing dishes in damaged dish machine. Facility is to not use dish machine until servicing is done. Facility is aware that they have 24 hours to have this adjusted due to the amount of dishes that goes through, washing, rinsing and sanitizing. Update:Facility serviced prior to the end of the inspection. No VR needed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Honey dew and guacamole was cold holding at >41F near cook line. Observed buttermilk ranch left on counter at ambient air temps. Jugs of milk had to be discarded due to cold hold unit cold holding foods at 43-44F. Blue cheese and tuna was cold holding at >41F inside of reach in 2 door unit. VR/CDI/REPEAT. Out of temp foods were voluntarily discarded. Tuna was moved to walk in cooler to cool. Will return to check on compliance of 4 door refrigeration unit housing milk. REPEAT - 3 point. |
|
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./3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P -Pf Observed some tcs foods such as purees and other dishes in the refrig. drawer onsite for 8 days. Observed no date on rice grain in the back of the cold hold unit near back prep area. CDI- food items were discarded as needed. REPEAT. Adjust violation or risk losing double points along with being placed on risk control plan for date marking moving forward. -1.5 points. |