|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels provided at front bar hand sink. CDI- PIC Hector Guerrero had papertowels replaced. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on both tea urn nozzles and soda nozzle at the bar. PIC Jessica advised that she will have cleaned. Correction/ improvement from previous inspection. REPEAT |
|
21
|
0
|
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. 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. Bolognese and cooked mushrooms in prep cooler not dated as required. PIC advised that were from larger batch in walk in cooler. Larger batch containers in cooler were dated. CDI- containers labeled. PIC was reminded that food items stored in prep coolers from larger batch require same date/ marking system as main container. All other items dated as required. (0pts) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Blue rubber band. and that was used to band bunches of asparagus still around blanched asparagus in prep coolers. PIC advised that it was easier to cook with band still in place. CDI- PIC was advised that rubber bands are not approved to remain on vegetables when they are cooked. PIC removed to reheat. |
|
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. Multiple damaged cooler gaskets, rusted shelving, damaged shelving and cooler unit interior damage. Water pooling in large amounts in the bottoms of prep coolers on the line. Repair/ replacement needed of damaged items throughout. REPEAT
Comment:
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Blue rubber band from delivery is not approved to be left in place during cooking of any form of the vegetables. Ensure that rubber bands are removed. |
|
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. Dried debris in cooler gaskets and seal and door of large chest freezer. Cleaning needed. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's sweaters and bag of items co-mingled with facility items. CDI- storage corrected. PIC advised that they were late arriving to facility and rushing to get started. Ensure that designated storage is used. (0pts) |