|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Ensure that team members have access to hand wash sink and nothing is stored inside. Observed soda sprayer stored inside of bar hand wash sink. Removed during the inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris and label residue attached to pans and plastic containers on air drying shelving. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed crab queso at 73F that was prepared at 1:30. Discarded during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods above temperature threshold of 41F. See temperature chart. Foods above 45F that were not recently prepared were discarded. Foods in between 42-45 were cooked down using the walk in cooler. |
|
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 crab queso, baked beans,and salsa cooling in bulk containers. Ensure that foods are broken down in to smaller portions and are properly vented. Recommend a stirring wand and placing foods in colder parts of walk in unit to cool faster. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored open-ended. Observed single service cups open with no lid or cover. Trays were inverted and cups were covered during the inspection |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during inspection. Ensure that dumpster doors/lids are kept closed to prevent a possible harborage or attraction of pests. |