|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tea nozzles at front bar area with residue and ice machine interior with mold. CDI - ice machine cleaned during inspection and tea nozzles will be cleaned at end of shift. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties and mashed potatoes (see temp chart) on steam table < 135F. CDI - steam table turned up and items were reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Oh 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several food items (see temp chart) in salad prep cooler > 45F. Items currently moved to walk-in cooler. Maintenance will be notified. Verification required to ensure cooler has been repaired and food temperatures can be maintained at 45F/below. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed wrong dates had been recorded on TPHC log for hollandaise sauce. CDI - time for today was corrected on log sheet during inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing chicken wearing watch. (Watch was removed during inpsection). |
|
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. Observed heavy build-up on shelves in walk-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed various areas in kitchen with floor damage and cracked tile.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on floors in kitchen. |