|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P- Observed dish washer not wash hand after handling soiled dishes. Corrected during the inspection (CDI) - Spoke with staff about proper times to wash hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese, rice, corned beef and shrimp above 54F. Items were prepared before service started. CDI - Items were taken to walk-in cooler to cool. Observed turkey at 44F that was prepared on 9/4/19. CDI - Turkey was discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed chicken salad dated 8/31 and chicken dated 8/30. CDI - Items were discarded. |
|
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 items prepared prior to service placed in cold drawers to cool. Equipment designed to maintain temperature not cool. CDI - Items were taken to walk-in cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in gaskets. Observed build up on shelving in walk-in cooler. Needs to be cleaned. Observed water pooling in the bottom of reach-in cooler near the bar. Needs to be repaired. |