|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Small bit of residue/ mold like debris in the right corner of the ice bin at the bar. Personnel at the bar arriving during inspection to begin set up and cleaning of the area and station. CDI- Employee advised bar manager and advised cleaning during set up. (0pts) |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Cooked pork and leeks, cooked lobster, cooked oxtails, and bowl of raw chicken all at 42F. CDI- Allowed to keep and cool down to use in 4 days (cooked items). Per DHHS directive, no point deduction at initial inspection after 1/1/19. Possible deductions at next inspection for foods not maintained at 41F or below. (0pts) |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Pan of cooked oxtails in walk in cooler, tomato sauce, cooked new potatoes, and cooked pork belly at prep cooler 2 not labeled. PIC Jon Stanfield advised that he rotated out the containers last night, but did not re-label yet. CDI- These items were allowed to be marked as required. Ensure to meet marking requirement, as items may be required to discard as rule states going forward. REPEAT |
|
31
|
0
|
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. One bowl of crab mix cooling in the walk in cooler. Bowl was tightly covered. Crab mix not cooling at approved rate per calculations. CDI- Bowl uncovered to allow for air flow and rapid cooling. (0pts) |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One person actively preparing food not wearing a hair restraint at the start of the inspection. CDI- Employee did put on hair restraint. REPEAT |