|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed ice inside of hand sink basin in downstairs bar. Hand sink in main kitchen area is not accessible due to it being in bad repair and not properly functioning. VR/CDI- Will return to ensure that the hand washing sink has been serviced and PIC educated employee on how to properly use hand sink. - 1 point. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Rare sired steak was being stored over cooked beans and other ready to eat foods inside of mini 2 door reach in unit. Also observed foods in the walk in cooler stored uncovered. Only foods that are being actively worked from or going through a cooling method are allowed to be stored uncovered. CDI- foods were rearranged and covered as needed. -1.5 points. |
|
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 Containers of milk that were said to be opened yesterday lacked date mark. Housemade dressing contained a date that had already been exceeded. Ensure that the facility is consistently date marking products properly. CDI- foods were dated during the course of the inspection. 0 points. |
|
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 Freshly cut raw steaks were cooling inside of refrigerator drawers adjacent to the cook line. Large container of soup was cooling in ice bath in a dense amount without an ice wand. Also observed raw bacon cooling while being in a sealed zip lock bag inside of the walk in cooler. CDI- ice wand was inserted inside of the container of cooling soup, steaks were moved to the walk in cooler to properly cool and bag of bacon was opened for better air flow. . -.5 points. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths were being stored on prep surfaces. 0 points. |
|
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. Remove buildup from interior of the hot box adjacent to the cook line. Remove ice buildup from condenser piping in freezer unit. Remove soiled water buildup from the drainboard station of the downstairs dishmachine. 0 points. |