|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in bar area. CDI: PIC provided paper towels.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in bar area. CDI: PIC provided soap. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes and utensils(ramekins, spoons, pitchers, scoops) throughout stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken cooked to 155F then placed on sheet tray for holding until cooked off in oven. PIC stated procedure is as follows: cook chicken to 140F, pan product, cook off in oven, cool in walk-in. Going forward, facility will fully cook product- no partial cook procedures provided. CDI: Education provided, product cooked to 165F on grill, then moved to walk-in cooler for rapid cooling. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed diced tomatoes cooling in walk-in cooler have no change in temperature over 30 minute period. See violation #31 for more detail. CDI: Education provided and PIC uncovered product for rapid cooling. Observed gravy cooling in kitchen blast chiller have 2F change in temperature over 30 minute period. See violation #45 for more detail. Gravy prepared @11am. CDI: Education provided and gravy moved to walk-in freezer for rapid cooling. Observed steaks cooling in plastic wrapped metal insert pans in meat refrigerator. Product cut @10:30am. CDI: Education provided and PIC uncovered product for rapid cooling. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed housemade pico being held above 41F in pantry make table and walk-in cooler. Product prepared 08/15/21. CDI: Education provided and PIC voluntarily discarded product. Observed blanched asparagus being held above 41F in walk-in cooler. Product prepared 08/14/21. CDI: PIC voluntarily discarded. Observed housemade whipped cream being held above 41F. Product prepared 08/12/21. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
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 diced tomatoes being cooled in covered metal insert pans stacked 2 deep in walk-in cooler. Product prepared between 9am-10am this morning. CDI: Education provided and PIC uncovered product and placed in front of cooler fans for rapid cooling. Observed steaks being cooled in plastic wrapped metal insert pans in meat refrigerator. PIC stated product prepared between 9am-10am this morning. CDI: Education provided and PIC removed plastic wrap for rapid cooling. Observed gravy being cooled in kitchen blast chiller- blast chiller broken/sitting warm. Product prepared @11am. CDI: PIC moved product to walk-in freezer for rapid cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach crawling along wall behind kitchen blast chiller. Observed a few flies throughout facility. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed kitchen blast chiller in poor repair- unit plugged in but unable to cool product. Observed meat refrigerator stop holding temperature during inspection- EHS temped fresh cut meat for cooling temperature and over period of 1.5 hours the temperature of would rise and fall between 32F and 38F, with steaks ranging from 39F(cold holding) to 42F-51F(cooling- cut @10:30am). Facility will use walk-in cooler for meat storage until unit serviced. REPEAT VIOLATION. |