|
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 Hand sink near 4 door fridge storing raw salmon was missing paper towels. CDI- Paper towels were installed during the inspection.
6-301.11 Handwashing Cleanser, Availability - PF Hand soap was missing at hand sink near 4 door fridge storing raw salmon. CDI - Hand soap was installed during the inspection.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in sink basin. CBI- Educated employee on correct way to use the hand sink. -1 point. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine in the bar area was registering 0 ppm during trial runs. Machine is currently getting serviced by repair operator. Will return in 10 days to check the compliance. Ensure that chlorine sanitizer is between 50-200 ppm. -3 points REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Remove stickers from dishes that are stored as cleaned. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Cooked chili that was stated to of been cooked and cool from the day before was registering at 51 degrees when checked. CDI- PIC discarded chili as needed. -1.5 points. Recommend cooling products in smaller batches and not larger containers for proper cooling methods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed waffle and French toast batter that contained dairy cold holding >45 degrees near the make line. Goat cheese and cooked pairs were cold holding >45 degrees in cold hold station. CDI- Foods were moved to the walk in cooler to cool. -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 Observed short ribs and chicken that was said to be cooked yesterday in the walk in cooler lacking date marks. CDI- PIC labeled foods as needed during the inspection. 0 points. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Waffle maker and waffle prep was taken place in the proximity of the hand sink near the make line. Ensure that all food prep takes place in areas that are prone to moisture contamination. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Freezer door leading into the walk in cooler contained ice buildup due to the freezer door missing a heat strip. PIC stated that the door repairs are in process. All equipment is to be in good repair. Remove ice buildup from freezer and cooler. 0 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal cell phone being stored in the proximity of prep. Ensure that personal items are stored in areas away from food prep. 0 points, |