|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco Employee beverages shall not be stored on/above food,food prep surfaces or clean utensils. Observed employee beverage stored on food prep surfaces next to vegetables being prepped. CDI- removed |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision All hand sinks must have hand drying provisions at all times. Observed no hand towels at bar hand sink. CDI- restocked |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Utensils stored as clean shall be clean to sight and touch. Observed multiple utensils and pans with slight soilage. CDI- removed to re-clean |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods shall be cooked to applicable final cook temperratures. Observed partially cooked pork loins cold held at 48 F. PIC stated initial cook temperature was 135 F. CDI- removed to oven to reheat temp above 165 FFacility removes prime rib to carving station and shall use either TPHC or hot hold at 130 F or above to protect. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed all foods (raw proteins) in cold hold drawer unit were48-54 F. CDI- all removed to walk in cooler. THIS UNIT MAY NOT BE USED UNTIL REPAIRED. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days). Observed multiple ready to eat TCS foods not date marked in bottoms of prep units. CDI- date marked |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods Proper and effective cooling methods shall be used to cool applicable TCS foods. Observed prepped cooked cabbage at 77 F being portioned and stacked in to low surface area to volume ration container. CDI- removed and placed on sheet tray |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices All refrigeration equipment shall be maintained in good repair. Observed raw proteins cold hold unit not maintaining temp at 45 F or colder.Must repair before use. This unit has been observed in past inspections failing to cold hold at 45 F or colder. |