|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee open lid style coffee cup stored on shelving above food preparation table at back preparation room. CDI- PIC Chef Courtland Reily discarded cup. (1pts) |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Flats of raw shell eggs stored over containers of cream butter in walk in cooler. CDI- PIC corrected storage. (1.5pts) |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Facility large heat sanitizing dish machine in the downstairs kitchen not sanitizing at required 180F per heat thermalabel strips. Pressure gauge also indicating low pressure during the rinse cycle. PIC called repair personnel to come out immediately to repair dish machine. (1.5pts) Return visit to be completedby 10/1/2016 to check for repair of dish machine. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Two containers of marinated calamari cooling in walk in cooler. Both containers tightly covered during cooling process. Improvement is noted in cooling methods and time monitoring from previous inspection. CDI- Both containers were vented open. (0.5pts) REPEAT |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with longer beard on main cook preparing foods not wearing a beard guard. Provide and wear beard guards. (0pts) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans near large ice bins wet nested. CDI- containers were separated. (0.5pts) REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build up of debris in prep cooler gaskets at the salad station. Cleaning is needed. (0 pts) |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Hot water handle at handwashing sink in expedite area is damaged. Repair (0pts) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
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. Some debris behind large line equipment. Cleaning is needed. (0pts). |