|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans being washed in dish machine with stickers left on them for wash process. Observed minor food debris on blade for grater. CDI: Grater sent to be cleaned and metal pans set aside to have sticker removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in sandwich prep unit and all items in the bottom of grill prep unit holding between 50F and 65F. PIC stated that all items in the sandwich unit had been freshly stocked at 11 AM. CDI: All out of temperature products that had been in the units for less than 4 hours were taken to walk in for rapid cooling and the items that had been out of temperature longer than 4 hours were voluntarily discarded. PIC called refrigeration technician to service unit during inspection, and technician discovered that coils on sandwich unit needed cleaning and that a piece of saran wrap had blocked the air flow on grill unit. By the end of inspection, both units temped below 41F. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several dishes that contain lamb and salmon on menu without asterisks to disclose that the products may be undercooked. PIC stated that all lamb and salmon dishes may be cooked to order and that menus are new and need to be corrected. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
31
|
1
|
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 Observed several items prepared earlier today cooling in containers covered in plastic or cooling in holding units. CDI: All items currently in the cooling process were taken to walk in unit and/or vented to facilitate rapid cooling. REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled oils near grill area and unlabelled shakers near dessert area. Ensure that all containers of ambigious foods are labelled. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket near salad prep unit stored directly on the floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dark buildup on gasket of walk in cooler. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handsink adjacent to office and prep sink adjacent to filing cabinet in back prep room beginning to come loose from wall. Re-caulk as necessary to properly seal sinks to wall. Observed finish chipping on floor throughout kitchen and bar area. REPEAT. |