|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a spice rack over a preparation table. Beverage was relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar dish machine operating at 0ppm chlorine concentration. CDI- all bar glassware and utensils will be washed at the kitchen dish machine until machine is repaired. PIC stated maintenance company will be on site today to repair dish machine |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several foods being reheated in a steam table and were still below 135F (see chart). Steam table was turned to medium heat. CDI- foods reheated in steamer to above 165F (see chart). |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one metal pan of shredded cheese at 50F in an open air cooler. CDI- cheese was placed into the walk in cooler for cooling. Major improvements made since last inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store plateware and tableware covered or inverted. Observed several stacks of plates and bowls stored with the food side up and uncovered. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed 5 torn cooler gaskets on cold holding equipment throughout the kitchen. |
|
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 soiled shelving in a walk in cooler. |