|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 Food contact surfaces shall be clean to sight and touch. - Observed sticker residue on containers stacked by dish machine. Remove labels.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Repeat - Soda nozzles are soiled. Clean soda nozzles as often as necessary to prevent build up. All other items on previous inspection corrected.
Recommend to consult with manufacturer on how to properly clean soda nozzles. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Pasta stored under cooling potatoes read 48-53F. Assess storage of products and how heat from other products can cause temperatures to rise. CDI- PIC voluntarily discarded to ensure compliance. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Repeat - "Atlantic salmon" that may be undercooked is not asterisk. PIC states that "Wild caught salmon" listed on speciality menu is not allowed to be undercooked. PIC sent information to the corporate office to attempt a repeat as soon as possible.
Verification required. |
|
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 - Repeat - Asparagus, broccoli, lettuce, and tomatoes stored tightly covered. Cooked eggs stored on make top unit. Sauce (garlic and oil mix) cooling in improper ice bath. CDI- Tomatoes and asparagus uncovered. Broccoli and lettuce placed on sheet pan to cool quicker. Eggs stored in reach in. Ice was added to sauce to ensure compliance. // Observed employee about to portion rice into bags that read 62F. Ensure that employees taking temperatures during cooling and before portioning in tightly covered containers.
One or more cooling methods shall be used to achieve temperature compliance within time/temeprature parameters. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - 0pts - One bucket with build up. CDI- Sanitizer solution replaced. |
|
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 - Assess shelving throughout for rusting and chipping.
4-501.11 Maintain utensils in good repair - 0 pts - Observed several cracked, broken, or burned containers that are no longer easily cleanable. Replace utensils as needed to ensure proper cleaning. |
|
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. - Cleaning needed on shelving in kitchen and inner components of shelving in walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Floors: Regrouting needed in areas throughout kitchen and in can wash.
Walls: Wall cleaning needed throughout especially at warewashing area and near fryers. / Recaulk areas missing caulk (ie. 3 compartment sink) |