|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2 pts.
Observed manager on duty food safety certification had expired 12/16. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
Repeat: 3 pts.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed multiple pans stored on dish shelf with sticker residue and debris remaining. CDI: all pans removed and stored at dish pit to be cleaned. Observed lemon wedger stored with debris remaining. Observed soda nozzles and rims of soda machine at both wait stations with build-up. Observed ice machine with build-up. This issue has been repeat violation for past 5 inspections. Implement a risk control plan to ensure how dishes and all other food contact surfaces are going to be cleaned and violation is remedied.
Verification required by 6/28/17 to verify risk control pan has been implemented and being followed properly. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
General Comment: 0 pts.
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed ranchero chicken being reheated to 145-160F for hot hold service. CDI: chicken was placed back into microwave and reheated properly to 170F. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 1 pt.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed plates and multiple pans wet stacked on dish shelf. Repeat violation for past 5 inspections. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat: 0.5 pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build-up on shelving at dish area.
Observed cleaning needed under black mats and napkin holder at bar area.
Observed cleaning needed on hood vents at grill area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
General Comment: 0 pts.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed floors in various areas of kitchen where tile is cracked and needing to be regrouted. |