|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils... Observed an employee beverage stored in reach-in drawer and employee cell phone and charger stored on prep surface. CDI-- PIC relocated to appropiate area |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P... Observed an employee at the bar toching lemons with bare hands. CDI. |
|
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... Observed an employee washing a wiping cloth and a wiping cloth stored in handsink. CDI- Instructed PIC that handwashing sinksn may only be used for handwashing. |
|
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 bowls and plates soiled with heavy food debris. CDI--- bowls and plates moved to 3-compartment sink for re-washing.
4-501.114 Maintain sanitizer at correct concentrations. -P... Diswasher at bar was reading a chlorine concentration of 0ppm. CDI--- PIC stated he will call maintenace man and utilzie 3 compartment sink at the bar as well as main dishwasher. Observed a bucket of Quat sanitizer that was read at a concentration of 0ppm... CDI-- Sanitizer discarded and new bucket was made. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items out of temperature (see chart) in flip-top unit. CDI-- Some Items were re-located to walk-in cooler to cool down properly. PIC voluntarily discarded some items (tomatoes, raw chicken) |
|
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 tomatoes and pico in the walk-in cooler that was cooling with containers sercurely wrapped. CDI-- Wrapped products were unwrapped. |