|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Lettuce spinner observed soiled. All soda nozzles observed with visible mold build up. Lettuce spinner should be cleaned after use or every 4 hours. Soda nozzles should be clean as often as necessary to prevent soil or mold build up. CDI- Nozzles were cleaned. Lettuce spinner was placed in dish area to be cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer in bar area read 50ppm. CDI- More solution was added. Sanitizer read 200ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed visible sticker residue on pans. Sticker residue should be completely removed when washing pans. CDI- PIC will remove sticker residue. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Container of pasta, marinara, goat cheese, milk, and butter milk were not dated. CDI- All items were properly dated by PIC. Pasta was discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0 pts - Special' s menu didn't have an asterisk next to oysters. All other menu items were properly labeled. CDI- New menu's were reprinted during inspection. |
|
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 - Mixed vegetables bags, mushrooms, and snap beans in walk in cooler were tightly covered. Cole slaw stored on holding unit read 50F. Green beans stored in low boy read 58F. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - One container holding utensils read 76F. CDI- Utensils were removed until water reached 135F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Rice cooker is damaged. Door handle on tuna cooler is damaged. Replace |
|
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. - 0 pts - Cleaning needed on shelving next to fryers and on lower portions of prep tables. |